Papa Charlie's Italian Beef Lasagna
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Combine Papa Charlie's Italian Beef with noodles, creamy, ricotta cheese, and delcious tomato sauce for the perfect Sunday Dinner dish!
1 pound Papa Charlie’s Italian Beef, drained
1 box (1 lb.) Lasagna noodles

1 jar marinara sauce of your choice
2 pounds ricotta cheese

2 rounded Tablespoons Parmesan or Romano cheese

Mozzarella cheese, grated

2 Eggs

2 Tablespoons fresh parsley chopped or 2 Tablespoons dried parsley flakes

Preheat oven to 350 degrees F. Boil noodles according to packages directions.

While noodles are cooking beat the eggs and add to the ricotta cheese along with the parsley and Parmesan. Salt to taste. Mix all ingredients together well. You can mix by hand with a fork. Set aside.

When the noodles are cooked a’dente (firm, not soft or they will break apart) drain and cover with cold water so they can be handled easily. Spread a layer of sauce on the bottom of the oven proof dish, then top with a layer of Papa Charlie’s Italian Beef  (dish size should be about 9×13 – and it should be a little deep as lasagna will bubble while cooking).

Cover sauce and Italian Beef with cooked noodles. Dot all noodles with tablespoons full of ricotta mixture; sprinkle with grated Mozzarella cheese and then with Parmesan cheese. Cover this layer with more sauce and Papa Charlie’s Italian Beef.

Repeat layers until all noodles are used. The top layer should be the cheeses. Don’t be stingy with the sauce or the lasagna will be dry.

When ready to serve heat uncovered at 350 degrees F for about 30 to 45 minutes until lasagna is bubbly.

(When cooking several pounds of pasta, the rule is to each pound of ricotta cheese needed add one beaten egg, 1 Tbs. Parmesan or Romano cheese and 1 Tbs. parsley. Salt to taste).

Number of Servings: 4
Minutes to Prepare: 20
Minutes to Cook: 45