| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Casseroles | 8 | Servings |
INGREDIENTS
| 1 | lb | Italian Style Lasagna Noodles |
| 4 | qt | Water; boiling |
| 1 | tb | Cooking oil |
| 1 | tb | Salt |
| 3 | tb | Olive oil |
| 1 | lb | Beef; chopped |
| 1/2 | c | Onion; chopped |
| 1/2 | ts | Garlic powder |
| 2 | ts | Minced parsley |
| 12 | oz | Tomato paste |
| 2 1/2 | c | Water |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | lb | Ricotta cheese |
| 3/4 | c | Grated Parmesan cheese |
| Mozzarella cheese | ||
| 1 | pn | Oregano OR |
| 1 | tb | Worcestershire sauce |
INSTRUCTIONS
Boil lasagne noodles in 4 quarts boiling water with a tablespoon of cooking oil and a tablespoon of salt added, for 12 minutes. Stir gently. Drain. Add one tablespoon of olive oil to keep from sticking. Let cool. Saute beef and onion in 2 tablespoons olive oil. Add tomato paste, spices, 1 1/2 teaspoons salt, water and simmer 25 minutes. In a large shallow well greased baking dish, spread several spoonfuls of sauce; then alternate layers of lasagne, sauce, ricotta and Parmesan and mozzarella cheeses, ending with sauce and Parmesan cheese. Bake 20 minutes in 350F oven. Cut in squares. Recipe by: Esther Guyer Posted to TNT Recipes Digest by "Art Guyer" <ThePoint@beachlink.com> on May 01, 1998
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