Author: Canadian Living

This recipe, in a slightly different version, was given to me by a co-worker 40 years ago. Over the years, I have adjusted it to include the shredded mozarella, adjusted the spices, replaced cottage cheese with ricotta and added the Parmesan. The meat sauce is also the same sauce I use for spaghetti and the base for chili. It is the most frequent request of one of daughters and my husband for birthday dinners.

  • Portion size 8 servings
  • Credits : Sandra Skelly

Ingredients

  • 1 lb ground beef
  • 4 cloves garlic minced
  • 1 lg onion minced
  • 1 can crushed tomatoes
  • 1 can tomato sauce
  • 1 can tomato paste
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dry mustard
  • 1 bay leaf
  • 1/4 teaspoon pepper
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon ground rosemary
  • 1/4 teaspoon ground cloves
  • 1 pkg lasagna noodles
  • 2 cups ricotta cheese
  • 24 slices salami
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 12 slices mozzarella cheese

Method

Brown meat, add next 16 ingredients, simmer 10 minutes. Remove bay leaf. Cook lasagna noodles in salted boiling water. Drain and rinse in cold water. Line 9x12 pan with noodles. Top with 1/3 of ricotta cheese, 1/3 mozzarella slices, 1/3 salami and 1/3 of the meat sauce. Repeat twice more. Top with shredded mozzarella and parmesan. Bake @ 375 degrees for 1/2 hour (1 hour if kept in  refrigerator before cooking).
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Lasagna

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