This one is my dad's favorite. It was my favorite dish as a kid, so naturally is the first one I learned to cook. Here's two tips I can give on this one, #1: use salt when cooking the pasta noodles. It helps to keep the noodles from sticking together. (just a pinch and no more) #2: BRAND REALLY DOES MATTER.
*Just an FYI, depending on the size of your baking dish and how many layers you want, you may need more sauce, meat, and noodles.*
Ingredients:
· 1lb ground beef
· 2 Tbsp. Crisco Oil
· 1 (28 oz) Can whole Tomatoes, coarsely chopped (Red Gold, or Hunt's as secondary)
· 2 (6oz) Cans tomato paste (Red Gold or Hunt's as secondary)
· 2 tsp. Salt
· 1 tsp. Italian seasoning
· ¼ tsp. Pepper
· 1 tsp. Garlic powder
· 1 (8oz) pkg. lasagna noodles
· Shredded Mozzarella Cheese/Cheddar shredded cheese
· Ricotta or small curd cottage cheese
Directions:
Step 1: Brown ground beef in oil in a large skillet, stirring to crumble; drain off pan drippings. Stir tomatoes, tomato paste, and seasonings into meat.
Step 2: Bring to a boil; reduce heat and simmer 30min, stirring occasionally. Cook noodles according to package directions; drain.
Step 3: Place half of noodles in a lightly greased 12X8X2-inch baking dish (or whatever size baking dish, doesn't really matter), slightly overlapping length wise edges. Spoon 1/3 of meat mixture over noodles; add Ricotta or Cottage cheese and then add cheddar and mozzarella on top. Repeat layers and spoon remaining meat mixture on top with cheddar cheese. No need to add any ricotta or cottage on top layer.
Step 4: Bake at 350 degrees for 30min. (6 to 8 servings.)
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RandomA cook book where I share with you my famous recipes that my friends and family have fallen in love with. All the way from breakfast to dessert. Enjoy!
