Classic Lasagna Recipe

This is the recipe I have used since I got married. I could not find it so I had to search for it and decided to post it so I can find it next time.

American Beauty Classic Lasagna

Servings 8

For a complete meal serve with bakery garlic bread and green salad.

Ingredients

1 pound(s) Ground beef (I use Papa Mack's spaghetti sauce in place of ground beef and spaghetti sauce)

3 cup(s) Spaghetti sauce, about 28 ounce jar

16 oz package(s) Lasagna noodles, uncooked

4 cup(s) Ricotta cheese(I use cottage cheese)

2 cup(s) Mozzarella grated cheese, divided

1/4 cup(s) Parmesan cheese, grated

2 Eggs

1 tablespoon(s) Parsley, chopped, fresh

1 teaspoon(s) Salt

1/4 teaspoon(s) Black pepper

Directions

In a large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes. Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350 degrees. In large bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan, eggs, parsley, salt and pepper. Spread about 1/3 cup meat sauce on bottom of 9x13 pan. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one third cheese mixture over pasta; spread with about 3/4 cup meat sauce. Repeat layers TWICE, beginning and ending with pasta. Top with remaining meat sauce a=; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 additional minutes, or until lightly browned. Let stand 10 minutes before cutting.

Make ahead directions: Prepare as directed above. Do not bake. Cover tightly with plastic wrap and then foil. Freeze up to 2 months or refrigerate up to 48 hours. Remove foil and plastic wrap; replace foil. If frozen bake at 350 degrees 2 hours and 15 minutes. Remove foil and bake for 10 additional minutes or until lightly browned. If refrigerated, bake at 375 degrees 50-60 minutes or until hot and bubbly. Remove foil; bake 10 minutes longer or until lightly browned. Let stand 10 minutes before cutting.

To make individual portions, prepare as directed in recipe above. Refrigerate unbaked lasagna overnight. Cut into 8 to 12 squares (serving size pieces). Place each piece in small microwave safe dish. Cover tightly. Freeze up to 2 months. Thaw in refrigerator over night. Microwave each dish, loosely covered at HIGH 2 1/2 to 3 1/2 minutes or until hot and bubbly.

Fresh Tomato Sauce For Pasta

Here is the recipe I promised to post for Heidi for all of her fresh garden tomatoes. I LOVE this recipe. My anti-vegetarian husband (who is easy-going most of the time) isn't as crazy about it because it omits meat. It is the perfect sauce as far as I am concerned although I prefer it with green peppers instead of carrots.


Fresh Tomato Sauce For Pasta
Source: Better Homes & Gardens, Healthy Family Cookbook

This is easy sauce is perfect with homemade, fresh, refrigerated, or dried pasta.
Low-fat and low-calorie recipe.

Nonstick spray coating
1 cup chopped onion
1/2 cup finely shredded carrots (I have substituted w/green peppers before.)
1 clove garlic, minced
2 pounds ripe fresh tomatoes, cored and chopped OR two 14 1/2-ounce cans low-sodium diced tomatoes
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

1. Spray a large nonstick skillet with nonstick spray coating. Cook onions, carrots, and garlic over medium heat for 5 minutes or till vegetables are tender. Stir in fresh tomatoes or undrained canned tomatoes, basil, sugar, salt, and pepper. Simmer for 10 to 20 minutes or till most of the liquid is evaporated. Cool slightly.

2. Pour mixture into a blender container or food processor bowl. Cover, and blend or process till desired consistency is reached. Makes about 3 cups sauce.

Nutrition facts per 1/2 cup: 62 calories, 1 g total fat (o g saturated fat), 0 mg cholesterol, 114 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein. Daily values: 42% vitamin A, 56% vitamin C, 1% calcium, 6% iron.