This is an old lasagna recipe that I’ve had since I was a teenager. It’s time-consuming to make, but easy, so allow plenty of time (about 5 hours from start of preparation until it’s done). It’s from NES (Nashville Electric Service).
1 No. 2 1/2 can Italian peeled tomatoes (a No. 2 1/2 can is about 2 1/2 cups or 20 oz.)
2 8-oz. cans tomato sauce
1 tsp. onion salt
1 1/2 tsp. dried oregano
1/8 tsp. black pepper
2 tbsp. parsley flakes
1 1/2 tbsp. sugar
1 cup minced onion
1 minced garlic clove (I use 2 tsps. garlic juice)
1/3 cup salad oil
1 lb. ground meat
1 tsp. accent
1 tsp. salt
1/2 lb. lasagna noodles
1/2 lb. mozzarella cheese, grated
1/2 cup grated parmesan cheese
1 lb. ricotta cheese or cottage cheese (I use cottage cheese)
In large saucepan combine first 7 ingredients; simmer.
In skillet, sauté onion and garlic in oil.
Add meat, accent and salt. Sauté until meat is no longer red.
Add sautéed ingredients to large saucepan. Cook for 2 1/2 hours.
Cook lasagna as directed.
In rectangular casserole dish, put layer of meat sauce, then layer of lasagna, cottage cheese, mozzarella cheese and parmesan cheese. Make 2 or 3 layers. Cook at 350 for 50 minutes. Cool 10 minutes before serving.
Yield: 8 servings
Here’s a couple of pics of the prepared pan…. ready to bake! I apologize for the poor quality of the pictures. I was having camera issues. Finally got the problem figured out later (I hope).
And here is the finished product (didn’t get a picture of it before it started getting devoured).
To me, lasagna always tastes a lot better the second day after it firms up a bit. Tonight I prepared this dish with a salad and some Texas toast.