The food critic enjoyed it...guess two helpings was needed for the taste test. When he finished he decided I needed to find another lasagna recipe to try!! I think the thought here is...the more the better for taste testing. So... I have a favor to ask...if you have a really good lasagna recipe that uses Italian sausage, would you please share your recipe with me? (That was the "food critic's" request for lasagna 2!!) I'll even post your recipe and give you all the credit!!! :)
Oh...this recipe is even better the next day and that's saying something since I usually don't do leftovers!! Well, best get back to searching for that Italian sausage lasagna recipe. Ciao!!
Bon Appétit!!

Mama Gene’s Lasagna
Ingredients:- 1 pound ground beef
- 3/4 cup onion, chopped
- 2 tablespoons salad oil
- 1 (16 ounce) can diced tomatoes
- 2 (6 ounce) cans tomato paste
- 2 cups water
- 1 tablespoon chopped parsley
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1/2 (1-pound) package Mueller’s lasagna noodles
- 1 (15-ounce) container ricotta cheese
- 8 ounces mozzarella cheese, shredded or thinly sliced
- 1 cup Parmesan cheese
In a large heavy pan, lightly brown beef and onion in oil. Add tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano. Simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagna as directed on package, drain. In 9 x 13-inch baking pan, spread about 1 cup of sauce. Begin alternating layers of lasagna, sauce, ricotta, mozzarella, and Parmesan cheese, ending with sauce, mozzarella, and Parmesan cheese. Bake at 350° for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut into squares to serve. Makes 8 servings.
— Genie Williams





