| 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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