| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian, Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef, lean |
| 2 |
tb |
Olive oil |
| 3 1/2 |
c |
Tomatoes |
| 16 |
oz |
Tomato sauce |
| 1 |
lg |
Onion, diced |
| 1 |
|
Garlic clove, minced |
| 1 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Rosemary leaves |
| 1 |
ts |
Basil leaves, fresh, crushed (or 1/4 tsp dried) |
| 1/2 |
ts |
Msg |
| 2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
c |
Mushrooms, sliced |
| 1/2 |
lb |
Lasagne noodles |
| 1 |
lb |
Ricotta cheese |
| 1/2 |
lb |
Mozzarella cheese |
| 1/2 |
c |
Parmesan cheese, grated |
INSTRUCTIONS
Saute ground beef in hot oil until meat loses its pink color. Add tomatoes,
tomato sauce, seasonings and mushrooms. Mix well; cook slowly about 2 hours
or until sauce is thickened. Cook noodles following directions on package;
drain, rinse in cold water and separate. In a buttered 3-quart baking dish
make two layers of the noodles, meat sauce, ricotta, slices of Mozzarella
cheese and Parmesan cheese, in this order, using about half of each for
each layer. Bake in 350 F oven 30 minutes or until bubbly. Serves 6 to 7.
NOTE: Pepperoni may be added to meat sauce if desired. You may double the
recipe for sauce; use half in making the lasagne, as above, and serve the
remainder, cooked down until quite thick, in a sauce boat along with the
lasagne.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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