| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetarian | Appetizer-e, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | lb | Ground beef |
| 3/4 | c | Minced onion |
| 1 | Clove garlic | |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | lb | Uncooked curly lasagne noodles |
| 1 | lb | Ricotta cheese or cottage cheese |
| 3/4 | c | Freshly grated Parmesan cheese |
| 1/2 | lb | Mozzarella cheese; sliced |
| Chopped parsley | ||
| 3 | tb | Butter |
| 3 | tb | Flour |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | ds | Nutmeg |
| 2 1/2 | c | Milk |
| 1/3 | c | Chopped parsley |
INSTRUCTIONS
CREAM SAUCE CREAM SAUCE In a skillet cook the meat, breaking it up with a fork, for 2 minutes. Add the onion, garlic, salt and pepper and cook slowly, stirring often, for 5 minutes, or until the onions are limp. Cook the lasagna noodles as directedon the package, drain well and keep separated on waxed paper. Spread a small amount of Cream Sauce in a shallow baking dish about 13x8x2 inches. Add the remaining Cream Sauce to the meat mixture. Add a layer of noodles to the baking dish, spread with the meat sauce and dot with ricotta cheese. Then sprinkle with Parmesan cheese and top with a few slices of mozzarella. Repeat the layers, making 3 layers of each ingredient. Bake in a preheated 350 oven for 40 minutes, or until hot and bubbly. Let stand for about 5 minutes, then sprinkle with parsley. Makes 8 servings. CREAM SAUCE: Melt the butter in a saucepan and blend in the flour, salt, pepper and nutmeg. Cook for 2-3 minutes, then add the milk and cook, stirring, until thickened. Cook, stirring, for about 1 minute longer. Add the parsley. Recipe by: Unknown Cookbook Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Sep 10, 1997
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