Thursday, August 20, 2009


Sorry no picture this time! My camera is packed up and ready to move to College Station. :o)

Sandy Hern
She also makes a really good veggie lasagna!

1 lb ground beef (2 lb if you like really meaty lasagna)
2 Tbsp oil
1 small minced onion
1 1/2 tsp garlic salt
1 tsp black pepper
3 tsp oregano
4 Tbsp parsley flakes
1 tsp sugar
1 can diced tomatoes
3 cans tomato sauce

16 oz. lasagna noodles
Big bag of mozzarella cheese (I think it's 32 oz...?)
Regular size bag of Parmesan cheese

Brown beef in a large pot (at least 2 1/2 quart pot using 1 lb beef). Strain beef, wipe down pot with a paper towel, heat oil, and saute onions. Add strained beef, garlic salt, black pepper, oregano, parsley flakes, sugar, diced tomatoes, and tomato sauce. Simmer for 30 minutes. If it is splattering everywhere, cover the pot with a lid.

Cook lasagna noodles in boiling water (add 2 tsp vegetable oil to water so noodles won't stick). Cook until tender, but slightly firm.

In a 9 x 13 inch baking dish, layer: meat sauce, lasagna noodles, mozzarella, and 2 Tbsp parmesan. (You will use all of the mozzarella, but not all of the parmesan.) End with sauce. (I always put cheese on top of the last sauce layer.) Also, somehow I always end up with a few lasagna noodles left over. I think my pan (glass pyrex) isn't as deep as most lasagna pans.

Bake 45 minutes to an hour at 350 degrees. Remove from the oven, and let sit for 15-30 minutes to set. Bon Appetit!

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