Instructions:

Rusty's Lasagna

This recipe got its start from the Mueller's box. It's changed a bit over the years but the basics are all there. You can use any sauce you like. I just included mine when I typed it up. My Mother-In-Law started with their basic recipe and it evolved a bit, then she taught it to me when I first got married, and it's evolved a bit.

1 pound ground beef (or ground sausage or both )
1 regular can tomato puree
2 large cans tomato sauce
1 small can Italian flavored tomato paste
1 small onion
1 clove garlic
Spices (I use basil, oregano, Italian seasoning, and parsley).
1 pound ricotta
1 cup parmesan
1 egg
Olive oil
1 pound mozzarella
Fresh mushrooms
Blanched spinach, optional
Lasagna noodles (usually a box and a half)

I don't use Hunt's tomato products because they can taste bitter.

Brown meat in olive oil with finely chopped onion and garlic. Drain meat but save oil for sauce. Refrigerate meat until ready to use. Heat tomato paste in oil until it's thinned out a bit (5 minutes) Add tomato sauce, tomato puree, mushrooms, and spices. Cook on medium for at least 4 hours.

Mix together ricotta cheese, parmesan, parsley, and egg in a medium bowl. Cook lasagna noodles right before you're ready to put it together. Put a little sauce on the bottom of the lasagna pan so that the noodles don't stick. First layer of noodles go lengthwise in the pan. Make sure that they overlap. Sprinkle some meat on top of the noodles. Put a teaspoon of ricotta mix every few inches along the noodles. Sprinkle some mozzarella on top and cover with sauce. The next layer should go crosswise. Repeat until you use all ingredients. A layer of noodles on the top. Cover with sauce and sprinkle with remaining mozzarella. Heat in a 350 degrees F oven for about an hour.

Servings: 4