Baked Lasagna Casserole


¾ lb ground beef

¾ lb Italian sausage

1 medium onion, minced

1 clove garlic

1 teaspoon parsley

2 tablespoons olive oil

2 cans tomato paste (6 oz each)  - the basil garlic one is good

2 cans tomato sauce (8 oz each) – the basil garlic one is good

2 cups water

½ teaspoons salt

½ teaspoon pepper

8 oz of lasagna (9 strips)

2 eggs

1 lb ricotta cheese

¾ lb mozzarella cheese slices

¾ cup shredded mozzarella


Brown ground beef and sausage in oil with onion, garlic and parsley. Add tomato paste, tomato sauce, water, salt and pepper. Simmer for 1 hour.


Cook lasagna in boiling water and drain when “al dente”


Mix eggs and ricotta together in a bowl


In a 13 x 9 x 2” baking pan, spread ½ cup sauce, then alternate layers of lasagna, sauce, ricotta/egg mixture and mozzarella until pan is filled. Top with sauce so lasagna does not dry out during cooking. If it starts to dry out or cook too much on top, cover with foil


Bake at 375 for 45 minutes. Sprinkle shredded mozzarella on top and bake for 10 minutes until melted.


This is best if you prepare the lasagna the night before and then cook it the next day.