What’s your favorite lasagna recipe?

This is my Aunt Rosemary's recipe and I have used it for years!

3 lbs. ground beef - I use ground chuck

1 large onion, finely chopped

1 large green bell pepper, diced

1 large can chopped or diced tomatoes, undrained

1 ( 6 oz. ) can tomato paste

2 small cans or 1 larger can mushroom pieces, drained and chopped

1 tsp. salt

2 tsp. garlic powder

1 tsp. dried oregano

1 tsp. black pepper

1/2 to 1 tsp. dried basil

1 pkg. lasagna noodles

1 1/2 to 2 c. ricotta cheese - mixed with 2 beaten eggs

1 to 1 1/2 c. shredded Swiss cheese

1/2 to 1 c. grated Parmesan cheese

1. In a large skillet, brown ground beef with onion and green pepper; drain well.

2. Return to skillet and stir in tomatoes, tomato paste, mushrooms and seasonings, mixing well.

3. Cover and simmer 20 - 25 minutes

4. Cook noodles as directed on package; drain, rinse and separate.

5. Cover bottom of a DEEP 9x13 inch baking pan with small amount of the meat mixture ( just

enough to cover bottom of pan.)

6. Add a layer of noodles (3) on top of the meat mixture.

7. Over the meat mixture, spoon about 1/4 of the ricotta/egg mixture and about 1/4 of the Swiss

cheese....lightly sprinkle with some of the Parmesan cheese. Evenly distribute about 1/4 of

the meat mixture on top.

8. Repeat layers until all noodles have been used, ending with meat mixture.

Sounds confusing, but to make it simple .....in the

bottom of pan is small amount of meat mixture then...

1. noodles - 3

2. ricotta/egg mixture - 1/4 of it

3. Swiss - 1/4 of it

4. meat sauce - 1/4 of it

5. Sprinkle with part of the Parmesan

6. Repeat; just make sure you end up with the sauce on the top and the noodles are well covered.

7. Cover and bake 1 hour or until hot all the way through.

**Can uncover last 15 minutes, if desired.

**Can use less Swiss and some mozzearella cheese, if desired.

I have only ever used the same recipe from the Edmond's cookbook (a New Zealand thing) and 4 people have said its the best theyve ever tasted :) So without typing the recipe it has mince (of course), onion, garlic, sweet basil, oregano, tomato paste, canned whole tomatos WITH juice and a teaspoon of sugar. I believe the sugar is the key in this recipe as it makes a very sweet sauce that goes well with the (homemade) cheese sauce and pasta. I up it to 2 teaspoons of sugar. As a personal rule I always add a can of "four bean mix" to any minced dish I make as beans are so healthy and they go well in the sauce.

Lasagna

1/2 cup plus 2 tablespoons fine-quality olive oil

1 cup chopped onion

1 tablespoon minced garlic

2 pounds lean ground beef

1 pound hot or sweet Italian sausage meat,

removed from casings and chopped

1/2 cup red wine

3 (28 ounce) cans imported San Marzano

Italian tomatoes, with juice, hand-crushed

3 tablespoons tomato paste

5 cups water

Salt and pepper to taste

2 pounds ricotta cheese

2 egg yolks

1 pound lasagna noodles

2 cups grated fresh mozzarella cheese

1 cup freshly grated Pecorino Romano cheese

1 pound fresh mozzarella cheese, sliced

Heat 1/2 cup oil in a large saucepan over medium-high heat. Add onion and garlic and saute

I like the vegetable lasagna they have in the freezer section both eggplant and the one with Brocilli it's been awhile since had some I also like the boxes to make been awhile too

Beef lasagna with lots of cheese is my favorite, I like allot of sauce that way the lasagna won't be dry.

vegetarian times has lasagna recipes at

http://www.vegetariantimes.com/recipes/search_reci...