Lasagna For A Dozen

  • Yield: 12 servings
  • Prep: 45 minutes
  • Cook: 45 minutes


1bunch Green onions and tops, chopped
2cloves Chopped
2-3pounds Ground Beef
4tablespoons Olive oil
2cans 16 oz. stewed tomatoes
2cans 8 oz. tomato sauce
1can 6 oz. tomato paste
1teaspoon Each basil, oregano, rosemary, dry parsley flakes
1/2teaspoon Thyme
1 1/2teaspoons Salt
1/4teaspoon Ppepper
1/4pound Fresh mushrooms
1package 10 oz. lasagna noodles
1 1/2pounds Mozzarella cheese
6-- Hard boiled eggs, sliced thin
1can Black olives, medium pitted
1pound Ricotta cheese
1 1/2cups Parmesan cheese, grated


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.