| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
29-oz tomato sauce |
| 1 |
|
12-oz tomato paste |
| 1 |
c |
Water |
| 1 |
|
Clove garlic, minced |
| 1 |
T |
Sugar |
| 3 |
T |
Olive oil |
| 1 1/2 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 2 |
T |
Oregano |
| 1 |
|
Bay leaf, remove before |
|
|
serving |
| 1/2 |
c |
Grated cheese, of your |
|
|
choice |
| 1 |
|
Onion, grated |
|
|
Spaghetti sauce, see above |
|
|
recipe |
| 2 |
lb |
Ricotta cheese |
| 1 1/2 |
lb |
Mozzarella cheese |
| 1 |
|
Egg, beaten |
| 1 |
T |
Fresh chopped parsley, or |
|
|
dried flakes |
|
|
Salt and pepper to taste |
| 3/4 |
lb |
Lasagne noodles, cooked |
INSTRUCTIONS
This recipe comes from an Italian friend who really did come over on
the boat from Italy! She makes great lasagna, and here's her recipe!
SPAGHETTI SAUCE: Directions: Combine all ingredients, heat to boiling,
then simmer for 2 to 3 hours, stirring frequently. Brown 1 lb. ground
beef, drain, and add to the sauce while it's simmering. LASAGNE:
Grate mozzarella cheese and mix in large bowl with ricotta, egg,
parsley, salt, and pepper. Heat meat sauce and ladle some in bottom of
long baking pan. Layer noodles on top of sauce, then some of cheese
mixture and more sauce. Repeat until all noodles and cheese are used.
Sprinkle parmesan cheese on top if desired. Cover with foil and bake
at 350 degrees for 30 minutes. Uncover and bake a few more minutes
until sauce bubbles up on sides. Posted to recipelu-digest Volume 01
Number 418 by Perry Greene <palgreen@hiwaay.net> on Dec 30, 1997
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