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-> [Cheese, Italian, Pastas & Noodles, Western European] -> [Joe penny's lasagna Recipe] |
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Joe penny's lasagna
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| Artist: |
_ |
| Categories: |
Cheese, Italian, Pastas & Noodles, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| | 28 oz cans tomatoes | | 2
| | 5 1-2 oz cans tomato paste | | 2
| cup | Water | | 1/2
| tsp | Basil | | 1/8
| tsp | Crushed red pepper | | 1/2
| tsp | Salt | | 1
| tsp | Sugar | | 1
| lbs | Lean ground beef | | 1
| | Clove garlic, minced | | 1
| lbs | Sausage | | 1
| lbs | Lasagna noodles | | 1
| lbs | Ricotta cheese | | 1
| | Egg | | 1
| tbsp | Parsley | | 1
| cup | Grated Parmesan cheese |
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Procedures:
| 1 | Combine the first 7 ingredients in a large pot and simmer 15 minutes. | | 2 | Saute" ground beef and garlic in a little oil. | | 3 | Add to tomato sauce. | | 4 | Cover and let simmer 3 hours on low heat, stirring occasionally. | | 5 | Brown sausage and slice in rounds. | | 6 | Preheat oven to 325 degrees. | | 7 | Cook noodles until al dente. | | 8 | Combine ricotta, egg and parsley in a bowl. | | 9 | Spread 1/3 of sauce on the bottom of a 12x8" baking dish. | | 10 | Arrange alternately layers of noodles, ricotta, sausage, sauce and parmesan, ending with parmesan. | | 11 | Bake uncovered for 45 minutes. | | 12 | Let sit 5 minutes before serving. | | 13 | Serves: 6 to 8 |
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