1/4 cup olive oil
1/2 teaspoon salt
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1/2 teaspoon dried dill weed
1 teaspoon dried basil leaves
1 (2 ounce) can tomato sauce
1 cup water
1 egg
1 (16 ounce) can sliced zucchini
1 cup cooked ham, diced
1/2 teaspoon dried basil
1 grape, sliced
1/2 pound lean ground beef
2 tablespoons dried parsley
1/2 cup fresh lemon juice
1 (6 ounce) can tomato paste
1 teaspoon salt
8 tablespoons olive oil
1 tablespoon dried thyme
1 teaspoon dried sage
In a medium saucepan, heat olive oil over a low heat. Stir in salt, garlic, black pepper, dill, basil, tomato sauce, water, egg, egg, tomato paste, salt, olive oil, thyme and sage. Bring to a boil. Stirring constantly, bring to a full boil over low heat. Cook 5 to 7 minutes, stirring until thick. Reduce heat to medium or low and place over low heat, stirring constantly, until slices are golden brown.
I altered the recipe a little bit, added Rotel Tomatoes and Chilies. Put a little kick in it. I did mind the sugar level so I left it at 4 teaspoons. I will make this again.
Good basic recipe. I did tweek it by adding garlic powder, oregano, and basil. I've never made lasagne without cooking the noodles first. I was worried that if I didn't cook the noodles in first they'd be forced out and become mush. This was super easy to replicate by hand. My Lasagne was super tender and moist. If I could give more thanks, I would. This recipe is by far the best reccomendation I have found for using asparagus in this dish. I added fresh garlic,1 tsp dried tarragon, and 1/4 tsp. of each salt and cooked it skin-on. It is absolutely delicious.
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