I was given this recipe from a dear lady I worked with many years ago. She was a true inspiration and probably was my catalyst that started me in the kitchen. Even if you don’t want to make lasagna, the sauce is amazing for spaghetti. I tend to multiply this recipe and make a lot of it to freeze it in mason jars. This lasagna recipe freezes very well and I tend to make a few at once. In my world, if I’m going to make a mess in my kitchen to make something, I’m going to make a few of them and freeze the extras for another day.
Ingredients For the Sauce:
1 lb ground beef
1 green pepper, chopped
2 medium onions, chopped
1 stalk celery, chopped
1 garlic clove, minced
1 tsp basil
½ tsp salt
½ tsp oregano
1 tsp Worcestershire sauce
1 can diced tomatoes (16 oz)
1 can tomato sauce (15 oz or 2 cups)
½ cup canned mushrooms, drained
Assembling the Lasagna:
12 oz carton of ricotta cheese (or cottage cheese)
2 cups shredded Mozzarella cheese
½ cup grated parmesan cheese
8 oz pkg lasagna noodles
In a large sauce pan or Dutch oven, brown ground beef, green pepper, onions, celery and garlic; drain excess fat. Add basil, salt, oregano, pepper, Worcestershire sauce, tomatoes, tomato sauce and mushrooms. Simmer covered, 45 minutes.
In a large deep sauce pan, cook noodles as directed on package. If using fresh pasta, do not cook. In ungreased 13×9 inch pan or lasagna pan, layer 1/3 of noodles, 1/3 of meat sauce, 1/3 of the ricotta cheese and 1/3 of mozzarella cheese. On the last layer of cheese, sprinkle with Parmesan cheese.
Bake the lasagna at 350 degrees F for 40-45 minutes, or until hot and bubbly. Let stand for 10 minutes for ease of cutting.
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