Sunday, January 13, 2008


I've tried a lot of different lasagna recipes, but this is my favorite. I usually double this recipe.


1 envelope spaghetti sauce mix (I like McCormick)
8 oz tomato sauce
16 oz can V-8 juice
1 can whole tomatoes (15 oz), puree in blender
1 lb ground beef (or turkey)
1 box lasagna noodles, uncooked
1 container ricotta cheese
8 oz shredded mozzerella cheese

Brown ground beef, drain. Add spaghetti sauce mix, tomato sauce, V-8 juice, and whole tomato puree. Mix well. In 9x13 dish, layer meat sauce, noodles (uncooked), ricotta cheese, meat sauce, noodles, and rest of meat sauce. Top with mozzerella cheese. Bake at 350 for 1-1.5 hours. Let set for 15 minutes before cutting.

*Bake on a cookie sheet as juices might overflow.
*Cover at first, then remove foil and let cheese brown for 15-20 minutes.

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