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Lasagna1 il
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| Artist: |
_ |
| Categories: |
Italian, Pastas & Noodles, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| | Pounds sausage | | 2
| | Pounds ground beef | | 1
| cup | Onion, chopped | | 1/2
| cup | Chopped celery | | 1/2
| cup | Chopped carrots | | 4
| | 6-oz cans tomato paste | | 1
| | 16-oz can whole tomatoes | | | Undrained & chopped coarsel | | 2
| | 15-oz cans tomato sauce | | 1
| | 16-oz can stewed tomatoes | | 1
| | 10 ?oz can tomato puree | | 2
| tbsp | Worcestershire sauce | | 1
| tsp | Each: tarragon, dill | | | Chili powder & mrs. dash | | | 2 ea Cloves, minced | | | (continued on lasagna2) |
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Procedures:
| 1 | Combine ground meats with chopped onions, celery and carrots. | | 2 | Cook until meat is browned, stirring to crumble meat; drain well and stir in all spices and tomato products. | | 3 | Bring to boil, reduce heat, and simmer for 2 or 3 hours, stirring occasionally. | | 4 | Cook lasagna noodles according to package directions, and drain. | | 5 | Combine ricotta cheese, eggs, parmesan cheese and parsley; mix well. | | 6 | Spread about ?cup of meat sauce in greased 13x9x2 inch baking dish. | | 7 | Layer half each of noodles, ricotta mixture, meat sauce and mozzarella cheese. | | 8 | Repeat layers, except for mozzarella cheese. | | 9 | Cover and bake at 375 °F for 25-30 minutes. | | 10 | Remove cover; sprinkle with remaining mozzarella cheese and bake an additional 5-10 minutes. | | 11 | Let stand at least 10 minutes before serving. | | 12 | (please note recipe continued as lasagna2) typed for you by: loren martin, cyberealm bbs watertown ny 315-786-112 |
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