Wolfgang is back. Hope everyone had a good MDW. Here’s lasagna Wolfgang style. A family recipe passed down a few generations. -
Enjoy Wolfgang. -
1 pound sausage or ground beef or combo of both.
1/2 cup chopped onion
1 clove garlic minced
1 16 oz. can tomatoes, cut up
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
2 teaspoons dried basil, crushed
1 teaspoon salt
8 ounces lasagna noodles
1 tablespoon cooking oil
3 cups ricotta cheese
3/4 cup grated parmesan
2 tablespoons dried parsley flakes or smaller amount of fresh
1 pound mozzarrella cheese, sliced
Cook meat, onion and garlic till meat is browned. Drain off fat, stir in the undrained tomatoes and next 4 ingredients. Cover simmer 15 minutes stirring often. -
Meanwhile cook noodles till tender in boiling salted water with cooking oil added to water (just a touch to keep noodles from sticking)
Drain and rinse noodles.
Beat eggs, add ricotta, 1/2 cup of the parmesan, the parsley, 1 tsp salt and 1/2 tsp pepper.
Layer half of the noodles in a 13 x 9 x2 baking dish.
Spread with half of the ricotta filling.
Add half of the mozarella and half of the meat sauce.
Repeat layers. Sprinkle remaining parmesan on top.
Bake in 375 degree oven for 30-35 minutes. Let stand 10 minutes to set.
Bake 45 min. if assembled early and refrigerated.
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