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Henning's Baked Tomato Basil Cheddar Lasagna

By: Henning's Cheese

Ingredients:
1 pound Ground Beef, browned & drained
2 cloves Garlic, chopped
3 Tbs Fresh Parsley, chopped
3 Tbs Fresh Basil, chopped
1 tsp Salt
1-16oz can Crushed or Stewed Tomatoes
2- 6 oz cans Tomato Paste
1-10 oz pkg Lasagna Noodles, cook & drained
2-12oz Ricotta Cheese
2 each Eggs
3 Tbs Fresh Parsley, chopped
3 Tbs Fresh Basil, chopped
1/2 tsp Salt
1/2 tsp Pepper
1 pound Henning's Tomato

Cooking Directions:
Preheat oven to 375 degrees. Boil a large pot of water with a dash of salt for the noodles. Cook noodles until 3/4 done and drain well. In a large fry pan brown meat and drain. Add garlic, tomatoes and tomato paste to meat. Simmer 5 minutes. Add salt, basil and parsley. Keep mixture on low heat to keep warm. In a mixing bowl, mix the ricotta cheese, egg, herbs, salt and pepper together. Fold in 1 cup shredded cheese. In a well greased 9 X 13 pan, make a layer of noodles, one noodle 1/2 way overlapping the next noodle. Top with half the ricotta mixture then with 1/3 of the remaining cheese. Spread with 1/2 the meat sauce. Repeat layers. Top with remaining cheese and bake 30-40 minutes.


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