Lasagna

This is a recipe I adapted from Our Best Bites recipe book.  The original recipe is with a from scratch tomato sauce.  I made several of these for girl’s camp and didn’t have the time or energy to do that, so used canned spaghetti sauce.  I have never gone back to the from scratch recipe!

Red Sauce:

  • 1 ½ cans spaghetti sauce
  • 1 lb hamburger, cooked.
  • Grated carrots,
  • Grated zucchini
  • Chopped celery

Combine all and cook until veggies are tender.

White Sauce:

  • ¼ cup real butter
  • ¼ cup flour
  • 2 ½ cups milk

Melt butter, add flour, stir until thick.  Add milk and continue to cook until just begins to boil.  Add to spaghetti sauce.

Lasagna:

  • 2 cups Mozzarella cheese
  • 16 oz. Ricotta cheese
  • ½ cup Parmesan Cheese
  • 1 egg

Combine all cheeses with egg and mix well.

Put ½ cup sauce on bottom of pan.  Add 3 No-Boil lasagna noodles.  Spread on a layer of cheese mixture.  Spread on 1 ½ cups sauce and repeat so you have 4 layers.  Sprinkle with additional mozzarella cheese.  Cover with foil and bake at 350 for 50 minutes.  Let sit for 15-20 minutes before serving.