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Toni Anderson's recipe

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  • 2 Tbsp salad oil
  • 1/2 cup minced onion
  • 1 lb ground beef
  • 1 clove garlic
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp oregano
  • 1 #2 can tomatoes
  • 1 8oz can tomato sauce
  • 1/2 cup Romano cheese
  • 1/2 lb lasagna noodles
  • 3/4 lb thinly sliced mozzarella cheese
  • 1 lb ricotta cheese



Step 1

The day before serving or early the same day, saute onions in hot oil until light brown; add beef and cook until red color is lost. Mix garlic with salt, pepper, oregano, tomatoes, sauce and 2 Tbsp Romano cheese. Simmer covered 40 mins. If made the day before, refrigerate.
About 45 min. before serving, cook lasagna noodles according to package directions. Drain and cover with cold water. Arrange 1/3 of meat sauce in ta 3 quart casserole or lasagna pan. Cover lengthwise with lasagna noodles. Next cover with a layer of mozzarella and then spread a layer of ricotta on that. sprinkle with 2 Tbsp of Romano cheese. Bake 30 mins in 350 degree oven or long until bubbly.


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