| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Sami |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Cloves garlic, minced |
| 1 |
lg |
Onion, chopped |
| 1 |
lb |
Lean ground beef |
| 1 |
cn |
(28-oz) of tomatoes (I use puree) |
| 1/2 |
lb |
Mushrooms, sliced |
| 1/4 |
c |
Balsamic or wine vinegar |
| 1 |
tb |
Sugar |
|
|
Assorted herbs; basil, oregano, thyme, marjoram and rosemary |
|
|
Salt and pepper |
| 1 |
|
Green pepper (or yellow and red too), diced |
| 1 |
|
Chopped zucchini |
| 1/2 |
|
Chopped egg plant |
| 1 |
lb |
Fresh lasagne noodles -OR- |
| 1 |
pk |
No-cook dry lasagne pasta |
| 1 |
lb |
Mozzarella cheese |
| 1 |
lb |
Romano cheese |
| 1 |
|
Egg |
| 1 |
pk |
Frozen spinach |
| 1 |
ts |
Oregano (dried) |
| 2 |
tb |
Butter |
| 1 |
tb |
Flour (up to 3) |
| 1/2 |
c |
Chicken broth (I use this for less calories than cream; ya right; like it matters for this recipe!) (up to 3/4) |
INSTRUCTIONS
SAUCE
OPTIONAL
FURTHER INGREDIENTS
BECHAMEL SAUCE
(the addition of these optional ingredients makes your lasagne VERY rich
and filling)
Brown the beef while chopping with wooded spoon in pan to ensure it is a
fine texture. Drain fat and transfer to a large pot. Sautee the garlic and
onion in 2 tbsp of olive oil until soft. Add the vegetables (except
tomatoes) and continue to sautee for about 5 minutes. Drain the liquid and
add the vegies to the beef. Add the tomatoes and vinegar and herbs to the
pot and simmer on a med-low heat for about 1/2 hour. This sauce should be
VERY wet (like soup!). If necessary, add some tomato juice or red wine if
you like.
Further Ingredients: Mix together in a small bowl, romano cheese, egg,
oregano and spinach until well blended.
Bechamel Sauce: Melt butter in a small sauce pan. Stir in enough flour that
the mixture starts to form a ball. Gradually stir in broth until you get a
sauce that is thickened but pourable.
Assembling the Lasagna: Take a LARGE casserole dish (11 x 14) and put 1
ladleful of tomato sauce on the bottom of the dish to cover it. Place a
layer of noodles on the bottom, cutting or cracking them if necessary to
fit. Another layer of tomato sauce. Be generous. Another layer of noodles.
Spread entire cheese and spinach mixture evenly over the noodles. Another
layer of noodles. A generous layer of sauce. Pour bechamel sauce over the
sauce. Top with a layer of thick slices of mozzerella. Cover with foil and
refrigerate until 1 hour before. Bake covered at 350 degrees. It doesn't
hurt to place on a cookie sheet so if it overflows your oven won't be too
messy. After 45 minutes, remove the foil and bake for another 15-25
minutes. Put a knife in the middle and feel the knife to ensure the lasagne
is hot in the middle. It should be bubbling. Remove and let stand for 5
minutes at least. This will serve up in perfectly uniform pieces, even with
all that sauce! The noodles absorb the liquid, that's why you need a runny
sauce. Sprinkle individual pieces with parmesan cheese (lots).
Modification: Substitute chicken for beef and leave out the spinach. YUM!
Posted to rec.food.recipes by jberetta@lib.uwo.ca (Janet Beretta) on Aug
13, 93.
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