Lasagna For A Dozen
- Yield 12 servings
- Prep 45 minutes
- Cook 45 minutes
Ingredients
- 1 bunch Green onions and tops, chopped
- 2 cloves Chopped
- 2-3 pounds Ground Beef
- 4 tablespoons Olive oil
- 2 cans 16 oz. stewed tomatoes
- 2 cans 8 oz. tomato sauce
- 1 can 6 oz. tomato paste
- 1 teaspoon Each basil, oregano, rosemary, dry parsley flakes
- 1/2 teaspoon Thyme
- 1 1/2 teaspoons Salt
- 1/4 teaspoon Ppepper
- 1/4 pound Fresh mushrooms
- 1 package 10 oz. lasagna noodles
- 1 1/2 pounds Mozzarella cheese
- 6 -- Hard boiled eggs, sliced thin
- 1 can Black olives, medium pitted
- 1 pound Ricotta cheese
- 1 1/2 cups Parmesan cheese, grated
Instructions
In a large cooking pot, saute onion, onion tips, garlic and meat over medium high heat in 2 T olive oil. Add tomatoes, tomato sauce, tomato paste, basil, oregano, thyme, parsley, salt, pepper, rosemary. In a frying pan, saute mushrooms in 2 T olive oil. Add to meat sauce and simmer uncovered until thick, about 1/2 hour, stirring frequently.
Cook lasagna in boiling water according to package directions; drain well. In a greased 3x16x12 pan put a layer of noodles, mozzarella cheese, egg slices, olives, dots of ricotta and meat sauce. Repeat. Top with parmesan cheese.
Bake uncovered in 350 degree oven for 40-45 minutes.
