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Main Dishes

Lasagna I - "Woz-agna" - 1996
​​​​Recipe courtesy of Ron Wozny

INGREDIENTS
  • 15 ounces  ricotta cheese -- Softened
  • 12 ounces  mozzarella cheese -- grated
  • 1 pound  lean ground beef
  • 8 ounces  lasagna noodles --  prepared as directed
  • 28 ounces  tomatoes, low sodium
  • 6 ounces tomato paste
  • 1 large  yellow onion -- diced
  • 2 garlic cloves
  • 3 ounces  Romano cheese -- grated
  • 1 tablespoon sugar
  • ½ teaspoon  salt
  • ¾ teaspoon pepper
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 3 bay leaves

​PREPARATION
Boil noodles according to directions, rinse, separate and spread on paper towels to dry. 

Sauté onions. Brown ground beef and drain. In large pan, mix onions and ground beef. Add tomatoes, paste, garlic and spices. Simmer for 30 minutes or longer. (I like to add a can of dry red wine from the tomato paste can while simmering.)

In 9x13x3 pan, layer the following:
  • 1/3 sauce
  • 1/2 noodles
  • 1/2 ricotta
  • 1/2 mozzarella
  • 1/3 sauce
  • 1/2 noodles
  • 1/2 ricotta
  • 1/2 mozzarella
  • 1/3 sauce
  • Cover with Romano

Bake at 350 for 35 to 40 minutes, or until top is bubbly and just starting to brown. Let stand 10 minutes and serve.

This is my own creation.  In our courting days, I prepared this for Joan, accompanied by a fine bottle of Merlot and music by the Three Tenors. That's Amore!
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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking