Josephine’s Lasagna

Mary Ann Naranjo

A Pineywoods Home Health Care, Inc.

1 3 to 4 pound chuck roast
1 onion, chopped fine
5 to 6 cloves garlic, chopped fine
½ cup olive oil, divided
3 jars Prego Traditional tomato sauce, regular size
1 box lasagna noodles
1 15 oz. container Ricotta cheese
1 egg
1 large bag shredded mozzarella cheese
1 foil lasagna pan
Parmesan cheese

In a large stewpot, brown the roast in ½ of the olive oil (¼ cup). Once the roast is browned, remove it and set it on a plate. In the stewpot, cook the chopped onion, garlic and remaining olive oil until onion is translucent. Place the roast back in the pot and add 2 jars of the Prego sauce. Turn the heat down to low and simmer for at least 2 hours or until the roast is done. (It should fall apart). Remove the roast from the sauce and chop the roast up removing any fat. Stir the chopped roast back into the sauce, add the remaining uncooked jar of Prego to the saucepan, stir thoroughly and set aside. Boil the lasagna noodles until they are just barely cooked. They should still be firm so they will not fall apart when you assemble the lasagna. Drain the noodles and set aside. In a small bowl, whip the Ricotta cheese and one egg together. Set aside. Get out the bag of shredded mozzarella cheese. You are now ready to assemble the lasagna. Wash out the foil pan and dry. Coat the bottom of the pan lightly with tomato sauce. Place a layer of noodles on top of the sauce. Spoon out sauce and shredded roast on top of noodles to make a layer of sauce. Spoon out small blobs of the Ricotta cheese on top of sauce. Completely cover with shredded cheese. Keep layering the ingredients until the pan is full. The top layer will be noodles, tomato sauce and Parmesan cheese. When ready to bake preheat oven to 350 degrees. Bake for 30 to 45 minutes until hot and bubbly. This takes 3 to 4 hours to make but it’s worth it.

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