ACs_babydoll's Lasagna

Contributed by AC's babydoll

"Thanks to 3 women in my life who showed me how to make lasagna; this recipe has bits of them all in it plus my own stuff."

The following recipe should make one large sized pan of lasagna.

Ingredients:

Sauce:

Either use 64 oz of spaghetti sauce of your choice (we prefer to mix four cheese and meat sauce) or, if you are really in the mood to cook:

• 6 8oz cans of tomato sauce
• 1 6oz can of crushed peeled tomatoes
• 2 regular soup cans of cream of mushroom soup
• 16oz ricotta cheese
• salt, pepper, oregano, Italian seasoning to taste
• 1lb browned ground beef if desired

Layers

• about 10 lasagna noodles boiled until just flexible and barely tender
• 1lb mozzarella
• 1lb Monterey jack
• 1lb colby jack
• 1lb cheddar
• parmesan cheese (dry)

This recipe adapts well to personalization. You like olives? Throw them in. A friend of mine likes to use Ragu Garden Style sauce, lots of veggies. Experiment and have fun.

Directions

cut 6 1/8 wide slices off the mozzarella cheese and set aside. Shred the rest of the block cheese into a large bowl. Mix thoroughly and add parmesan cheese until the texture of the cheese is slightly dry and doesn't clump together.

• Combine the spaghetti sauce and ricotta in a pan

or:

• combine the crushed tomatoes and cream of mushroom soup in a large saucepan. Mix well, add ground beef if desired then add one can at a time of the tomato sauce until sauce is runny. Cook over med. heat and spice as desired. Once heated add all the ricotta cheese. Stir well.

In the bottom of your large casserole pan make a single layer of noodles. My pan hold 3 across. Cover with 1/2-1 inch of the ricotta mixture. Liberally cover the sauce with the cheese mixture. Sprinkle with parmesan cheese and begin a new layer of noodles/sauce/cheese.

Repeat until pan is full. On the top layer after you place the sauce place the 6 slices of mozzarella in whatever pattern you desire and sprinkle with cheese and parmesan.

Place your masterpiece in the oven at 350-400 degrees.

Clean up while you wait for about 1 hour. The cheese should be melted, the sauce bubbling on the edges and we like our cheese a little brown. If you don't pull out early.

Let set on top of stove for about 10 minutes and enjoy.

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This page last updated 9/4/1999

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