Thursday, December 10, 2009

Dana's Lasagna

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YUM! You have to try Dana's lasagna. It is absolutely delicious. We had bowlsful while watching a Chargers game one Sunday afternoon. It was the perfect ratio of sauce, cheeses and pasta, and was equally delicious as leftovers the next day. This was originally a Betty Crocker recipe that was tweaked slightly. It is well worth the effort.

1 lb ground beef
6 oz lean ground pork
3/4 cup chopped onion
1 clove garlic minced
1 can (1-lb) crushed tomatoes
1 can, (15 oz) tomato sauce
2 T parsley flakes
2 T sugar
1 tsp salt
1 tsp basil leaves, dried
3 cups ricotta cheese (low-fat)
1/2 cup grated parmesan
1 T parsley flakes
1-1/2 tsp salt
1 tsp oregano leaves
1 pkg, (8-oz) lasagna noodles, cooked and drained
3/4 lb shredded mozzarella cheese
1/2 cup grated parmesan cheese

Saute and stir ground beef, pork, onion and garlic in a large saucepan or Dutch oven until meat is brown and onion is tender. Drain off all fat. Add tomatoes and break up with a fork. Stir in tomato sauce, 2 T parsley flakes, sugar, 1 tsp salt and basil. Heat to boiling, stirring occasionally. Reduce heat and simmer uncovered one hour or until mixture is the consistency of spaghetti sauce. Heat oven to 350 degrees. Mix ricotta cheese, 1/2 cup parmesan cheese, 1 T parsley flakes, 1-1/2 tsp salt and oregano. Reserve 1/2 cup meat sauce for the thin top layer. In an ungreased baking pan, 13x9x2", layer 1/4 each of the noodles, remaining meat sauce, the mozzarella cheese and ricotta cheese mixture; Repeat 3 times. Spread reserved meat sauce over the top; sprinkle with 1/2 cup parmesan cheese. If desired, lasagna can be covered and refrigerated several hours at this point. Bake uncovered 45 minutes -1 hour. Allow an additional 10-15 min if refrigerated. For easier cutting, let stand 15 min. after removing from oven (highly recommended). Makes 12, 3-inch square servings.

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