| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Cyberealm, Italian |
8 |
Servings |
INGREDIENTS
| 2 |
|
Pounds sausage |
| 2 |
|
Pounds ground beef |
| 1 |
c |
Onion, chopped |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped carrots |
| 4 |
|
6-oz cans tomato paste |
| 1 |
|
16-oz can whole tomatoes, |
|
|
Undrained & chopped coarsel |
| 2 |
|
15-oz cans tomato sauce |
| 1 |
|
16-oz can stewed tomatoes |
| 1 |
|
10 3/4 oz can tomato puree |
| 2 |
tb |
Worcestershire sauce |
| 1 |
ts |
Each: tarragon, dill, |
|
|
Chili powder & mrs. dash |
| 2 |
|
Cloves, minced |
|
|
(continued on lasagna2) |
INSTRUCTIONS
Combine ground meats with chopped onions, celery and carrots. Cook
until meat is browned, stirring to crumble meat; drain well and stir
in all spices and tomato products. Bring to boil, reduce heat, and
simmer for 2 or 3 hours, stirring occasionally. Cook lasagna noodles
according to package directions, and drain. Combine ricotta cheese,
eggs, Parmesan cheese and parsley; mix well. Spread about 1/2 cup of
meat sauce in greased 13x9x2 inch baking dish. Layer half each of
noodles, ricotta mixture, meat sauce and mozzarella cheese. Repeat
layers, except for mozzarella cheese. Cover and bake at 375 degrees F
for 25-30 minutes. Remove cover; sprinkle with remaining mozzarella
cheese and bake an additional 5-10 minutes. Let stand at least 10
minutes before serving. (Please note recipe continued as LASAGNA2)
Typed for you by: Loren Martin, Cyberealm BBS Watertown NY
315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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