Lasagna

(I forgot to take a pretty picture of our meal and ended up just getting a shot of the leftovers in the pan. Sorry.)

I love making lasagna. It's one of my "go to" recipes I use when we have people over because it's one of those things that you can't really mess up. I was given this recipe many years ago by a lady who worked for David. She was (and I am sure still is) very gifted in hospitality and cooking and baking and all things of this nature. She created this little book that she gave out to various women that had some of her staple everyday recipes in it.

This lasagna recipe is one I always use. I serve it with some whole wheat rolls and a salad. Perfect. Simple. Easy. Plus - you hit all the food groups. :-)

Enjoy.

Lasagna:

1 box lasagna noodles (I always use whole wheat and I like the kind that are "oven ready")

Combine 2 eggs, 2 cups ricotta and 1/2 lb. mozzarella cheese.

Brown 1 lb. ground beef with 1 medium onion, drain. Add:
1 1/2 cups hot water
1/2 tsp. oregano
2-6 oz cans tomato paste
1/2 T. basil
1/4 tsp. pepper
2 1/2 tsp. salt
1 Tbsp. parsley

In greased 9X13 pan layer 6 noodles, 1/2 meat mixture, all ricotta cheese mixture, 6 noodles, remaining meat mixture. Top with an additional 1/2 lb. mozzarella and 1/4 cup parmesan cheese. Bake at 350 degrees for 30 minutes. Let set 10 minutes out of the oven.