Baked Lasagna
25 ingredients
13 steps
Ingredients
- 12 lb ground beef
- 14 lb ground veal
- 2 tablespoons onions, chopped
- 1 garlic clove, crushed
- 2 tablespoons parsley, chopped
- 1 teaspoon dried oregano
- 34 teaspoon salt
- 1 dash pepper
- 2 tablespoons parmesan cheese, grated
- 1 egg
- 14 cup olive oil
- 14 cup onion, chopped
- 1 garlic clove, crushed
- 1 (28 ounce) can whole tomatoes, undrained
- 2 (6 ounce) cans tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 14 teaspoon pepper
- 12 lb lasagna noodle
- 1 lb mozzarella cheese, diced
- 1 lb ricotta cheese
- 1 cup parmesan cheese, grated
Directions
-
1MEATBALLS: In medium bowl combine all ingredients; toss lightly to mix well.
-
2With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter.
-
3SAUCE: Heat hot oil in large heavy skillet, brown meat balls; remove.
-
4Add onions and garlic; saute 5 minutes.
-
5Add rest of sauce ingredients with 1/2 cup water and meatballs; stir to mix.
-
6Bring to boiling; reduce heat and simmer, uncovered, 1 1/2 hours, stirring occasionally.
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7Heat oven to 350.
-
8Grease 13x9 baking dish.
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9Cook lasagna noodles as directed on pkg.
-
10Drain; rinse with water.
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11In baking pan layer half the ingredients: Noodles, mozzarella, ricotta, tomato sauce with meatballs, parmesan cheese.
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12Repeat.
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13Bake 30 to 35 minutes.
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