Name: Baked Lasagne
Ingredients: 1 lb Of lean ground beef, or Italian sausage; 3 tb Olive oil; 1 lg Onion, chopped (to make 1 cup); 1 lg Red or green bell pepper (finely chopped); 2 lg Garlic cloves, minced; 28 oz Italian plum tomatoes; 6 oz Can tomato paste; 1/3 c Water; 1 1/2 ts Dried basil; 1 ts Oregano; 1 ts Sugar (optional); Salt; 1/4 ts Freshly ground pepper; 1 Bay leaf, broken in half; 15 oz Fresh ricotta; 4 c Grated mozzarella cheese; 1/4 c Freshly grated Parmesan cheese; 1 Egg; 1/2 ts Salt; 8 Lasagne noodles (about 6 oz.); 1 tb Olive oil; 1/4 c Freshly grated Parmesan cheese; 1/4 c Freshly grated mozzarella cheese; 4 1/2 to 5 cups of sauce).

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Italian	Pasta, Italian	6	Servings

INGREDIENTS

1	lb	Of lean ground beef, or Italian sausage
3	tb	Olive oil
1	lg	Onion, chopped (to make 1 cup)
1	lg	Red or green bell pepper (finely chopped)
2	lg	Garlic cloves, minced
28	oz	Italian plum tomatoes
6	oz	Can tomato paste
1/3	c	Water
1 1/2	ts	Dried basil
1	ts	Oregano
1	ts	Sugar (optional)
		Salt
1/4	ts	Freshly ground pepper
1		Bay leaf, broken in half
15	oz	Fresh ricotta
4	c	Grated mozzarella cheese
1/4	c	Freshly grated Parmesan cheese
1		Egg
1/2	ts	Salt
8		Lasagne noodles (about 6 oz.)
1	tb	Olive oil
1/4	c	Freshly grated Parmesan cheese
1/4	c	Freshly grated mozzarella cheese
4 1/2	to	5 cups of sauce).

INSTRUCTIONS

Remove  sausage  casings and crumble sausage.   Brown meat in large pot,
stirring occasionally to break up the meat. Drain off fat.
Remove meat and set aside.  Heat 3 tablespoons oil in the same pot, add
onion, garlic and bell pepper and cook over medium heat, stirring
occasionally, about 5 to 8 minutes or until onion is tender.
Stir  in the reserved meat, tomato puree, tomato paste, water, basil,
oregano, sugar, 3/4 teaspoon salt, 1/4 teaspoon pepper and bay leaf and
bring to boil. Cover and simmer, stirring occasionally, about 2 hours, or
until  flavors  mingle  and mixture thickens slightly (there will be about
Combine ricotta, 1/4 cup Parmesan, egg, 1/4 teaspoon salt, and 1/4 teaspoon
pepper in a medium bowl; set aside.
Bring  3  quarts  of  water to boil in  a  large  pot.
Add  1 tablespoon salt,  then gradually add lasagne noodles so that water
continues to boil.  Cook noodles until barely tender, about 5 minutes,
stirring once or twice;  do  not  overcook. Drain noodles; rinse in cold
water and drain well.   Return noodles to pot and toss them gently with 1
tablespoon oil to prevent them sticking.
Line  the  bottom of a a buttered 9 x 13 x 2-inch  pan with 4 lasagne
noodles, cutting one as necessary to completely cover the bottom. Spread
evenly with half of ricotta mixture (1 generous cup). Sprinkle evenly with
half of mozarella (about 2 cups). Spread with half of the tomato/meat
sauce.
Top  with remaining 4 noodles, cutting one noodle as above so that the
sauce mixture is completely covered. Evenly layer on remaining ingredients
in the same order as above. Sprinkle the top of the lasagne evenly with 1/4
cup Parmesan and  1/4  cup mozzarella.
Bake  in a preheated oven at 375 for about 45 or 50 minutes or until
lasagne is hot in center.  Remove from oven; let stand for 15 minutes. Cut
in squares and serve on heated plates with garlic bread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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