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Northern-style lasagna
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| Artist: |
_ |
| Categories: |
Casseroles, Entrees, Italian, Meats, Pastas & Noodles, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| slice | Bacon, diced | | 1
| lbs | Ground beef | | 1
| cup | Onion, chopped | | 3
| cup | Spaghetti sauce | | 1
| can | Cream of mushroom soup | | 1/2
| can | Milk (soup can) | | 1
| cartn | Ricotta cheese | | 1/2
| cup | Parmesan cheese, grated & | | | - divided | | 9
| | Lasagna noodles, cooked & | | | - drained |
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Procedures:
| 1 | In 10" skillet over medium-high heat, cook bacon until crisp. | | 2 | Spoon off fat. | | 3 | Add beef and onion. | | 4 | Cook until meat is browned and is thoroughly cooked and no pink remains, stirring once during cooking to separate meat. | | 5 | Spoon off fat. | | 6 | Stir in spaghetti sauce; set aside. | | 7 | Meanwhile, in small bowl, combine soup and milk. | | 8 | In another small bowl, combine ricotta and ?cup of parmesan. | | 9 | In 13x9" baking dish, spread 1-?cups of meat sauce. | | 10 | Top with 3 lasagna noodles, spread with ?of soup mixture, ?of cheese mixture, and 1/3 of remaining meat sauce. | | 11 | Repeat layers. | | 12 | Top with remaining lasagna noodles and remaining meat sauce. | | 13 | Cover with foil. | | 14 | Bake at 375°F for 30 minutes. | | 15 | Uncover, sprinkle with remaining ?cup parmesan. | | 16 | Bake 10 minutes more or until hot and bubbling. | | 17 | Let stand 10 minutes before serving. | | 18 | Tip: in northern italy, many lasagna recipes often use a creamy white sauce along with the traditional red sauce. | | 19 | ( |
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