Rusty’s Lasagna Recipe
Lasagna noodles (about a box & a half)
1 lb. ground beef (ground sausage or a mix of both )
1 small can of tomato paste (Italian flavor)
A small onion
1 regular can of tomato puree
A garlic clove
Spices (use oregano, parsley, basil and Italian seasoning)
1 lb. ricotta
2 big cans of tomato sauce
1 cup of parmesan
An egg
1 lb. mozzarella
Spinach, blanched (optional)
Olive oil
Fresh mushrooms
* It might not be good to use Hun’ts as their products might be bitter in taste.
On a skillet, cook and brown the meat with some olive oil then add in garlic and onions . Drain off the meat drippings but set aside the oil for the sauce. Put inside the fridge until about ready for use.
In another skillet, heat the tomato paste & olive oil just until the paste becomes thin a bit (for 5 mins.). Add in spices, mushrooms, tomato puree and tomato sauce then cook this for 4 hrs. at medium flame.
In another bowl, combine together egg, parsley, parmesan and ricotta cheese then set it aside.
Lasagna should be cooked just prior to assembling the dish together. Spread a small amount of sauce onto lasagna pan’s bottom so the noodles will not stick.Place the 1st layer of noodles lengthwise into your pan and make the noodles will overlap.
Layer some of cooked meats atop the 1st layer of noodles then place a tsp. of the ricotta mixture along noodles after every couple of inches.
Layer with a sprinkling of mozzarella atop then cover it with the sauce. 2nd layer of noodles should be placed crosswise then do the same process again until all of the ingredients are used up.
The final layer must be noodles then cover them with the sauce. Finish with a sprinkling of the remainder of the mozzarella. Bake inside the oven for 1 hr. at 350′ F.
Serves 4