| 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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