I made this with ground beef and fresh garden tomatoes. I also had some homemade tomato sauce I added garden grown parsley and oregano. I didn't have ricotta cheese, but I prefer cottage cheese anyway. Tasty stuff. Recipe courtesy of McCall's Casserole Cookbook.
Provided by AmyZoe
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan, combine tomatoes, tomato paste, oregano, salt, and pepper.
- Bring to boiling. Reduce heat, and simmer covered for 30 minutes stirring occasionally to break up tomatoes. Add veal.
- Cook lasagna as package label directs. Drain well.
- Meanwhile, preheat oven to 350. Lightly grease a 13x9 inch baking dish.
- Pour in just enough sauce to cover bottom of baking dish. Place half of lasagna in sauce and cover with a little more sauce. Layer half of the ricotta, Parmesan, and Mozzarella.
- Repeat with rest of ingredients. Bake uncovered for 30 minutes or until cheese melts and sauce is bubbly.
Nutrition Facts : Calories 488.2, Fat 24.2, SaturatedFat 13.6, Cholesterol 112.9, Sodium 1286.5, Carbohydrate 32.9, Fiber 3.4, Sugar 7.1, Protein 35.1
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