The Ferguson Recipes


139 - Lasagna
141 - Grillades Creole
142 - Eggplant Persian
143 - Mexi - Allen
144 - Mexican Tomato And Green Chili Sauce
146 - Veal
147 - Ham Loaf
148 - Ham Loaf
149 - Plum Good Polynesian Ham
150 - Quick And Easy Pork Chops
151 - Ozark Special Boneless Pork Loin Roast
152 - Roast Duck
154 - Hot Chicken Salad
155 - Chicken Tetrazzini
156 - Belleville Barbecued Chicken
157 - Chicken Kiev Carl
158 - Donna's Chicken
159 - Cheesy - Baked Chicken
160 - Stuffed Crabs
161 - Seafood Gumbo Filé
Lasagna
F ✖️ 🌞 🧵
🖨 Print (Just the Basics) 👁 View Full Page
Transform pantry staples into an Italian feast with this hearty lasagna recipe featuring a slow-simmered sauce packed with aromatic vegetables and herbs. Layers of al dente pasta, savory ground chuck, and two types of cheese create the perfect balance of flavors and textures. The dish comes together with remarkable ease yet delivers authentic Italian character that tastes like it came from a traditional family kitchen. Warming, filling, and perfect for feeding a crowd with minimal effort.
Ingredients
1 lb. lasagna noodles - boiled till firm not mushy

Sauce:
1 1/2 lb. ground chuck
No.2 can Contadina tomato puree
1 large onion, chopped
few stalks celery, chopped
1 large clove garlic, cut fine
good handful of fresh parsley or 2 T. dried
salt and pepper to taste
1 c. water

Filling:
1 lb. sliced muenster cheese grated cheese (about 1 c.)
Directions
Simmer sauce ingredients for 1 to 1 1/2 hours.
In a 9 x 13 inch pan cover bottom of pan with sauce.
Put a layer of noodles, followed by a layer of sliced muenster cheese.
Place a layer of sauce, a layer of grated cheese, start over with a layer of noodles, etc.
Put in 300° oven for 1 hour - can keep indefinitely at 200°.
Serving Size: Serves
🧑‍🍳 The Cook:  Bette Singler 🔑 Keywords: Italian, beef, lasagna ground beef, pasta
🗂️ Categories: 🥩 Beef, 🍝 Pasta Dishes
📚 Cookbooks: Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
Recipe #139 was added on February 11, 2007 and last updated on November 03, 2021.
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