The Fitzwater Family Lasagna

I cannot tell you how much I love this recipe, so I’m just going to jump into it.

You will need:

1 lb. pkg. lasagna; 3 Tbs. olive oil; 1 lb. chopped beef; ½ c. chopped onions; ½ tsp. garlic powder; 2 tsp. parsley; 2 – 6 oz. cans tomato paste; 2 ½ c. water; 1 ½ tsp. salt;  ½ tsp. black pepper; 1 lb. ricotta cheese; 1/8 c. parmesan cheese

To cook:

Boil lasagna for 12 minutes; drain and add 1 tsp. olive oil. Set to cool. Sauté beef and onions in 2 Tbs. oil. Add water and simmer for 2 to 5 minutes. Alternate layers of lasagna, sauce, ricotta, and parmesan cheeses, ending with sauce and parmesan cheese. Bake for 20 minutes for 350 degrees. Yield: 6 – 8 servings.

This recipe also reheats EXTREMELY well. Just cover it with a paper towel and microwave until warm. It normally takes about 1 – 2 minutes. If you bake this the Sunday of finals week, you can just reheat it the rest of the week, or have it for a midnight indulgence.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s