You can’t review a Garfield Cookbook without making a lasagna recipe. I knew it would be a winner, you can’t go wrong with lasagna in this house. I even followed the recipe and cooked the noodles. Normally I’m a non pre noodle cooker kind of gal. Less mess and work and bakes in the same amount of time. I didn’t think there would be a difference in the texture but there was. I really liked the noodles better pre cooked. I even used gluten free lasagna noodles and Miss Finicky didn’t even notice. The only thing this meal was missing was some cheesy garlic bread and a glass of wine.
Recipe from Gooseberry Patch Garfield… Recipes with Cattitude.
10 oz package lasagna noodles, uncooked
1/2 lb ground beef
1/2 lb ground Italian pork sausage
1 onion, diced
1 clove garlic, minced
14-1/2 oz can Italian seasoned stewed tomatoes
2 (6 oz) cans tomato paste
2 tbsp Italian seasoning
3 cups ricotta cheese
1/2 cup Parmesan cheese
2 eggs, beaten
2 tbsp dried parsley
salt and pepper to taste
16 oz package shredded mozzarella cheese, divided
Cook noodles according to package directions; drain. Meanwhile, in a skillet over medium heat, brown beef, sausage, and onion; drain. Add garlic, undrained tomatoes, tomato paste and Italian seasoning; simmer for about 10 minutes. Ina large bowl, blend together ricotta and Parmesan cheeses, eggs, and seasonings. Spread 1/2 cup of beef mixture in a lightly greased deep 13” x 9” baking pan. Layer as follows: 1/3 each of noodles, cheese mixture, beef mixture, and mozzarella cheese. Repeat layers, ending with mozzarella. Cover with aluminum foil. Bake at 350 ⁰F for 45 minutes to one hour, until hot and bubbly. Let stand for 10 minutes before slicing. Serves 6 to 8.