Italian Lasagne
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| | lasagne sauce |
| 1 lb. | lean ground beef |
| 2 medium | onions finely chopped, |
| 2 clove | garlic minced |
| | salt to taste |
| 1/2 tsp | pepper |
| 1/4 tsp | oregano |
| 1 - 6 oz. | can tomato paste |
| 1 - 6 oz. | can water |
| 2 - 29 oz. | cans italian crushed tomatoes |
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| brown meat, onions and garlic together. add other ingredients simmer |
| uncovered for 1-1/2 hours. sauce is also good on spaghetti |
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| lasagne filling |
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| 1 lb. | ricotta cheese |
| 3/4 cup | grated romano cheese |
| 3 | eggs |
| pinch | of salt |
| 1/2 tsp | pepper |
| 2 clove | garlic minced |
| 1/4 tsp | oregano |
| | mix all ingredients in bowl-set aside. |
| |
| | additional cheese |
| 3/4 cup | grated romano |
| 1/2 lb. | mozzarella cheese, coarsely grated. |
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| putting it together in 6 quarts. water, add 1 tablespoon salt. bring to a |
| boil add 1 lb. lasagne noodles, cook until just tender-do not overcook. |
| remove from heat, run cold water into pot until noodles are cold, then |
| drain. you will need oblong baking dish at least 2-1/2 to 3" deep. |
| grease dish, cover bottom with some sauce and 2 tablespoons water, add a |
| layer of drained noodles, a layer of filling and then a thin layer of |
| sauce. sprinkle with part of the additional romano and mozzarella |
| cheese. repeat layers, finishing off with noodles on top. pour sauce |
| over the top and sprinkle with remaining romano and mozzarella cheese. |
| cover with aluminum foil and bake at 375 for 60 to 70 minutes. |
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| this is worth the effort!! i got the recipe from an italian friend and |
| it's the only one i use. enjoy |
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| (ID: 13782) Mirror: rec.food.recipes: Wed, Mar 26, 2003 |