| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meats |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 2 |
|
Slices chopped bacon |
| 2 |
|
Cloves crushed garlic |
| 1 |
|
Chopped onion |
| 1 1/2 |
lb |
Lean ground beef |
| 1/2 |
lb |
Chopped salami |
| 1/2 |
ts |
Sweet basil |
| 1 |
tb |
Chopped parsley |
| 2 |
|
5 1/2 oz cn tomato paste |
| 2 |
c |
Canned tomatoes |
| 1/2 |
lb |
Mushrooms |
| 1/2 |
c |
Water |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
lb |
Mozzarella cheese |
| 2 |
|
Beaten eggs |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/2 |
lb |
Cooked lasagna noodles |
| 8 |
oz |
Cottage cheese |
INSTRUCTIONS
Saute bacon, crushed garlic, and onion in hot oil for 5 min. Remove the
garlic. Add ground beef, salami, basil, and parsley. Brown well. Add
tomato paste, tomatoes, mushrooms, and water. Simmer uncovered for 1 hour
or until very thick. Season to taste with salt and pepper. Preheat oven to
375F.
Butter a 12x9 inch casserole or lasagna dish. Grate mozzarella. Combine
cottage cheese, egg and Parmesan cheese. Pour a layer of tomato sauce in
the bottom of dish. Cover with a layer of noodles and a layer of the cheese
/egg mixture, sprinkle with mozzarella.
Repeat, ending with sauce and a layer of mozzarella.
Bake for 30 min. Note: The flavor improves when lasagna is prepared a
day in advance and refrigerated until time for baking.
Posted to MM-Recipes Digest V4 #087 by BobbieB1@aol.com on Mar 26, 1997
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