Laurel's Lasagna The Best Recipes

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Laurel's Lasagna

"When we moved to Georgia in 1973, our real estate agent, Laurel, labored tough looking to get our circle of relatives right into a residence that changed into owned via a builder. We received a awesome price on it because the builder turned into bitter from a recent divorce.(He realized that she could be awarded half of of the profit!) My mother and father were given the residence for a track. Laurel made this recipe for our circle of relatives while the deal become closed. I make it for baby showers, church functions, and funerals. Everyone loves this recipe! Makes 2 pans of lasagna and freezes thoroughly."

Ingredients :

1 (sixteen ounce) package lasagna noodles
3 pounds lean ground beef
3 kilos ground beef
three onions, chopped
1 pound mushrooms, chopped
4 cups chopped clean tomato
1 1/three (6 ounce) cans tomato paste
2 tablespoons dried oregano
eight cloves beaten garlic
2 teaspoons dried basil
1 tablespoon dried parsley
1 teaspoon white sugar
2 bay leaves
salt to taste
ground black pepper to taste
2 (16 ounce) programs cottage cheese
1/2 cup grated Parmesan cheese
6 eggs
three kilos shredded mozzarella cheese
16 ounces shredded Colby cheese

Instructions :

Prep :	Cook : 40M	Ready in :

In a large stock pot, cook the ground red meat, ground red meat, and chopped onions till browned. Drain grease properly.
Using the identical inventory pot, stir in the chopped mushrooms, whole tomatoes, tomato paste, oregano flakes, garlic cloves, bay leaves, dried basil, parsley flakes, salt and pepper to taste, and sugar. Simmer over low warmness for one hour.
In a big pot, prepare dinner lasagna noodles in boiling salted water till al dente. Rinse with cool water, and drain properly.
In a separate bowl, integrate cottage or ricotta cheese, eggs, and grated Parmesan cheese.
Mix grated Colby and mozzarella cheeses together in a medium bowl.
In each 13x9 inch casserole dish layer half cup meat sauce, then noodles, Parmesan-egg combination, and grated Colby-mozzarella cheese. Repeat until all elements are used up.
Bake in a preheated 375 diploma F (a hundred ninety diploma C) oven for one hour and forty five minutes. Let stand 15 minutes earlier than serving.

Notes :

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