The Melaniff Family Cookbook

Classic Lasagna

The earliest discussion of the tomato in European literature appeared in a herbal written in 1544 by Pietro Andrea Mattioli while the earliest discovered cookbook with tomato recipes was published in Naples in 1692.

Ingredients

1 Lb ground beef

1 clove garlic, minced

1 t dried parsley flakes

1 t dried basil

1 (16 oz) can tomatoes, undrained

2 (6 oz) cans tomato paste

1/2 (16 oz) package lasagna noodles

2 eggs, beaten

12 oz ricotta cheese

1/2 t pepper

1/2 C parmesan cheese, grated

1 Lb mozzarella cheese, slice

Procedure

Cook beef until brown, stirring to crumble; drain. Add garlic and next 4 ingredients; simmer 15 minutes or until thick, stirring occasionally.

Cook lasagna noodles according to package directions; drain.

Combine eggs, ricotta cheese, pepper, and parmesan cheese, stirring well.

Spread about 1/2 cup meat sauce in a greased 13 x 9 x 2 inch baking dish. Layer noodles, ricotta cheese mixture, mozzarella cheese, and meat sauce. Repeat layers.

Cover and bake at 350°F for 30 minutes; let stand 10 minutes.

Serves 6 to 8

From The Southern Living Cookbook, 1987, page xxx