Course : Casseroles
Serves: 8
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8 ounces lasagne noodles
1 pound ground beef
1 medium onion -- chop
2 cloves garlic -- mince
12 ounces tomato paste
1 1/2 cups water
1 tablespoon minced parsley
2 teaspoons salt
1/2 teaspoon basil or rosemary
8 ounces ricotta or cottage cheese
2 large eggs -- beaten
3/4 pound mozzarella cheese -- slice
1/4 cup parmesan cheese -- grated

Preparation / Directions:

Cook noodles according to package directions; drain and cool. Brown beef, onion and garlic in large skillet; pour off fat. Stir in tomato paste, water, parsley, salt and basil; simmer 10 minutes. Meanwhile, blend ricotta and eggs. Spread a thin layer of meat sauce in a 13 X 9 X 2 inch baking dish; top with half the noodles, all the ricotta mixture and half the Mozzarella. Cover mozzarella with half the remaining meat sauce and all remaining noodles. Top with remaining meat sauce and mozzarella; sprinkle with Parmesan. Bake in a preheated 350F oven for 30 minutes. Let stand 10 minutes before cutting. Note: Make sure noodles are covered around the edge with sauce so they do not dry out!! Casserole may be tightly wrapped in foil and frozen; thaw completely before cooking.

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