My husband comes from an Italian family, so he grew up eating authentic Italian food. Shortly after we got married, my mother-in-law invited me over to her home so that I could learn to make their family lasagna recipe. We spent the afternoon making homemade garlic bread, salads and of course, the lasagna.
Here is the recipe that she passed down to me, and now I am passing it down to my daughter.
Italian Lasagna Recipe
- 2 tablespoons olive oil
- 2 small onions finely chopped
- 1 teaspoon table salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 lb. lean ground beef
- 2 6 ounce cans tomato paste
- 2 15 ounce cans tomato sauce
- 2 teaspoons granulated sugar
- 1 cup water
- 1 lb. Mozzarella cheese shredded
- 2 packages frozen chopped spinach cooked and well drained
- 2 8 ounce packages cream cheese, softened
- 3 eggs
- bread crumbs
- Parmesan cheese grated
- salt to taste
- pepper to taste
- garlic powder to taste
In a large saucepan, brown the finely chopped onions in 2 tablespoons olive oil. Add in the lean ground beef, salt, black pepper and garlic powder. Fry the beef until its done and no longer pink. Drain off the excess grease and discard. Stir in the rest of the tomato sauce ingredients and heat the sauce over medium heat for 10 minutes and then turn the heat down to low and simmer sauce for 30 minutes.
In a medium sized bowl, combine all of the filling ingredients. Use enough bread crumbs to hold the mixture together.
In a large stock pot, cook the lasagna noodles in hot salted water according to package directions. Drain water and set aside.
In a large rectangular baking dish, alternate layers of sauce, pasta noodles and filling until all ingredients are used. Sprinkle the top with grated Parmesan cheese. Cover the baking dish with one layer of aluminum foil. Bake in a 350 degree oven for 1 hour, remove foil from baking dish and bake for an additional 15 minutes.
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.inthekitchenwithshelly.com/
Photo Credit: Rakratchada Torsap
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