Lea’s Lasagna Casserole

Makes a 9″ X 13″ casserole Serves 6-8

1 lb lasagna noodles
1 lb ground beef, browned
3/4 lb ricotta cheese
2 eggs
4 cups homemade tomato sauce (recipe)
1 lb mozzarella cheese slices
4 Tbsp Parmesan cheese, grated
1 1/2 tsp Kosher salt
1/2 tsp pepper

1. Preheat oven to 350 degrees F
2. Cook lasagna noodles 10 minutes in 6 quarts salted boiling water
3. Remove from heat, and add cold water until cool enough to handle. Do not drain. Set aside
4. Mix eggs and ricotta cheese until combined
5. Grease a 9″ X 13″ casserole dish or pan
6. Cover the bottom with one layer of lasagna noodles laid side by side
7. Cover with a thin coating of homemade tomato sauce
8. Add a thin layer of the ricotta cheese mixture
9. Add a layer of mozzarella cheese slices placed side by side
10. Add a layer of browned ground beef
11. Top with a sprinkle of Parmesan cheese
12. Continue by creating another layer, following steps 6-11, until all is used. Top with Parmesan cheese
13. Bake one hour at 350 degrees F
14. Cool on a wire rack 15 minutes before slicing

Lea stirs potThis recipe dates back to our days on Plum Street in Danville, Illinois 1964-1974. I got this recipe from a next door neighbor, Vera Lamar, with whom I traded recipes frequently. Their youngest daughter, Marilyn, babysat our sons while Larry and I were away from home. We used this recipe often when our families would drive from Missouri or Indiana for a visit. In summer months we enjoyed a picnic at Kickapoo State Park on the edge of town.

Lea’s original recipe cards from Danville, Illinois, 1964;
Leas Recipe Card Baked Lasagna