| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Italian, Pasta |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground chuck |
| 1/4 |
lb |
Ground veal |
| 2 |
tb |
Chopped onion |
| 1 |
|
Clove garlic; crushed |
| 2 |
tb |
Chopped parsley |
| 1 |
ts |
Dried oregano |
| 3/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 2 |
tb |
Grated Parmesan cheese |
| 1 |
|
Egg |
| 1/4 |
c |
Olive or salad oil 1/4 cup chopped onion |
| 1 |
|
Clove garlic; crushed |
| 1/4 |
c |
Onion; Chopped |
| 1 |
cn |
Whole Tomatoes (1 Lb; 12 Oz), Undrained |
| 2 |
cn |
Tomato paste; 6 Oz. Can |
| 2 |
ts |
Dried oregano |
| 1 |
ts |
Dried basil |
| 1 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 1 |
ts |
Garlic powder |
| 1/4 |
ts |
Pepper |
| 1/2 |
pk |
Lasagna 1 lb mozzarella cheese, (1-lb size) diced |
| 1 |
lb |
Ricotta cheese |
| 1 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
TOMATO SAUCE
1. Meatballs: In medium bowl, combine all ingredients; toss lightly to mix
well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in
diameter.
2. Sauce: In hot oil in large, heavy skillet, brown meatballs; remove. Add
onions, garlic; sauté 5 minutes.
3. Add rest of sauce ingredients, with 1/2 cup water and meatballs; stir to
mix. Bring to boiling; reduce heat; simmer, uncovered, 1 1/2 hours,
stirring occasionally.
4. Heat oven to 350F. Grease 13-by-9-by-2-inch baking dish. Cook lasagna as
]Label directs. Drain; rinse in water.
5. In baking dish, layer half the ingredients: Lasagna, mozzarella,
ricotta, tomato sauce with meatballs, Parmesan cheese. Repeat. Bake 30 to
35 minutes. Makes 6 servings.
Posted to recipelu-digest Volume 01 Number 320 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997
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