CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy, Grains, Eggs |
Italian |
Italian, Pork, Beef, Main dish |
10 |
Servings |
INGREDIENTS
1/2 |
lb |
Uncooked Creamette Lasagna |
1 |
lb |
Bulk italian sausage |
1/2 |
lb |
Ground beef |
1 |
c |
Chopped onion |
2 |
|
Cloves garlic, minced |
1 |
c |
(28 ounces) tomatoes, |
|
|
Cut up, undrained |
2 |
c |
Tomato paste |
2 |
ts |
Sugar |
2 1/2 |
ts |
Salt, divided |
1 1/2 |
ts |
Dried basil, crushed |
1/2 |
ts |
Fennel seeds |
1/4 |
ts |
Pepper |
15 |
oz |
Ricotta cheese |
1 |
|
Egg, beaten |
1 |
tb |
Parsley flakes |
1 |
c |
Sliced pitted ripe olives |
4 |
c |
Shredded mozzarella cheese |
3/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Prepare lasagna according to package directions;
drain. Cook sausage, ground, beef, onion and garlic
in large skillet over medium-high heat until sausage
is no longer pink and onion is tender. Stir in
tomatoes, tomatoe paste, sugar, 2 teaspoons of the
salt, the basil, fennel seeds and pepper. Bring to a
boil over high heat. Reduce heat to low. Simmer,
uncovered, for about 20 minutes. In small bowl, blend
ricotta, egg, parsley and remaining 1/2 teaspoon of
salt. Spoon 1 1/2 cups of meat sauce into 13x9 inch
baking dish. Layer 1/3 each of the lasagna, remaining
meat sauce, ricotta mixture, olives, mozzarella and
Parmesan cheese into dish. Repeat layers. COver with
foil. Bake at 375 F for 25 minutes. Uncover. Bake
about 20 minutes more or until heated through. Let
stand 10 minutes before cutting. Makes about 8 to 10
servings....
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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