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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Pasta 1 Servings

INGREDIENTS

500 g Lean hamburger
1 md Onion — minced
2 Garlic cloves — minced
500 g Stewed tomatoes
500 g Tomato sauce
200 g Tomato paste
1 ml Sugar
5 ml Salt
5 ml Basil
5 ml Parsley
2 Eggs — beaten
500 g Ricotta cheese
250 g Small curd cottage cheese
150 g Grated romano cheese
15 ml Parsley flakes
5 ml Salt
5 ml Oregano
Pepper to taste
300 g Lasagne noodles (use enough
Noodles to cov
5 ml Salt for each liter of
Boiling water
500 g Mozzaralla cheese — grated

INSTRUCTIONS

1.  Brown meat and drain off fat. Heat, but don't brown, onions; stir in
remaining sauce ingredients. Simmer for about 30 minutes.
2.  Fill a very large pot with water. Add 5 ml of salt for each liter of
water in the pot. Add the lasagne noodles. Make sure that you cook enough
noodles to cover a 33x22 baking pan 6 layers deep. Pre-heat oven to 150 °C
.
3.  Grease the inside of the baking pan with a light vegetable oil. Now
make three filling layers. For each, put down 1/3 of the noodles, in two
layers. Then spread 1/3 of the ricotta mixture on the noodles. Then
sprinkle with 1/3 of the mozzaralla cheese. Finally, top with 1/3 of the
sauce.
4.  Bake uncovered for 40-45 minutes or until bubbly hot. Cool for 5-10
minutes.
Author's Notes: Carol Angell and Juan Ochoa are old friends from Tektronix.
Her lasagne recipe is one of my favorites.
Difficulty    : moderate. Precision
: Approximate measurement OK.
Recipe By     : Paul Pomes Univ of Illinois, CSO, Urbana, IL
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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