Lasagna For A Dozen

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


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


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.



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