share your lasagna recipe

I craved lasanga when I was pregnant too! I went to the store at 3 in the morning to get ingredients because I was watching Emeril Live and he made it! It was actually the first thing I ever cooked for my husband. But anyway, this is the recipe I use: Sauce: 1 pound ground beef 2 cans of crushed tomatoes 3 cloves of minced garlic 1 onion 1 bayleaf 1 tablespoon oregano 2 tablespoons Parmesan Filling: 15 lasagna noodles 2 pounds ricotta cheese 1 1/2 cups parmesan cheese 1 pound mozzarella (cut into thin pieces) 4 egg yolks Saute the onion and garlic in a little olive oil until the onion are translucent. Add the tomatoes, oregano, and bayleaf. Sometimes I ever add a little crushed red pepper flakes if I want a semi-spicy lasagna. Let the flavors blend for at least an hour but I usually let it go longer. Add the parmesan. For the filling, combine the ricotta and parmesan. Add salt and pepper to taste. Mix in egg yolks. I use a 9 x 13 dish and start with a layer of sauce. Then noodles, ricotta mixture, and layer of mozzarella, and then sauce again. And repeat. Mozzarella should end up on top for the prettiest presentation. Cover and bake for 40 minutes. Remove cover and bake for another 25 minutes. It's so good! On my days off from work I used to make a couple dishes of it and freeze some of it so that I could eat them all week long!

I brown some burger, drain it & then mix the sauce in with it. Then layer noodles, the sauce & burger mixture, ricotta cheese & mozzarella cheese until the pan is full. Then toss it in a 350 oven until it's browned & bubbly. Congrats on your pregnancy.

Basic Lasagna with Meaty Sauce From Diana Rattray, Your Guide to Southern U.S. Cuisine. FREE Newsletter. Sign Up Now! Basic lasagna recipe with ricotta cheese. INGREDIENTS: * 8 ounces lasagna noodles * 2 tablespoons salt for cooking water * 1 tablespoon olive oil * 16 ounces low fat ricotta cheese * 8 ounces sliced Mozzarella cheese * Sauce * 1/3 cup grated Parmesan cheese * . * Sauce * . * 1/2 cup finely chopped onion * 2 cloves garlic, minced * 3 tablespoons olive oil * 1 pound ground chuck or round * 1 large can (28 ounces) tomatoes * 1 can (6 ounces) tomato paste * 2 teaspoons salt * pinch cayenne pepper * 1 teaspoon sugar * 1/4 teaspoon dried basil * 1 bay leaf * 2 cups water PREPARATION: Start sauce about 30 to 45 minutes in advance. Sauté onion and garlic in olive oil until onions are soft; add ground beef and brown. Pour off excess fat. Add remaining ingredients; stir well. Simmer slowly, uncovered, for 1 hour. Cook noodles in boiling water with 2 tablespoons of salt for about 25 minutes, or until tender, stirring frequently to prevent sticking. Drain; add 1 tablespoon olive oil. Arrange noodles in a shallow 2 1/2-quart baking dish. Make 3 layers each of noodles, ricotta cheese, Mozzarella cheese, meat sauce, and Parmesan cheese. Bake, uncovered, at 325° for 45 minutes. Serves 6.