This is my Dad’s lasagna recipe. He writes: “Here it is. I first used cheddar cheese because I did not know what ricotta cheese was and the store did not have it. In other words, the cheddar cheese was an accident. This was when John and I shared an apartment right after getting out of the navy. I was 25 years old. I invited your grandma and grandpa over to eat some of it. Grandpa loved it. Long time ago.”
- 1 pound ground beef
- 1 medium onion minced
- 1 clove garlic chopped
- 1 teaspoon parsley chopped
- 2 tbs. olive oil
- 2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces Lasagna
- 2 eggs
- 3/4 pound ricotta or creamed cottage cheese (my Dad uses cheddar)
- 3/4 pound sliced Mozzarella
- 2 cans tomato paste — (6 oz. each)
- grated Parmesan Cheese
- In a large heavy pan, brown ground beef in oil with onion, garlic, and parsley.
- Add tomato paste, 2 cups water, salt, pepper and simmer for one hour.
- Meanwhile, cook lasagna as directed on package.
- Mix together eggs and ricotta, cottage, or cheddar cheese.
- In a 13 X 9 X 2″ baking pan spread about 1/2 cup of sauce, then alternate layers of lasagna, sauce, cheese and egg mixture, and mozzarella until baking pan is filled.
- Top with sauce and sprinkle with Parmesan cheese.
- Bake at 375 degrees F. about 20 minutes.
Makes 8 servings.
