| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion |
| 1 |
|
Clove garlic |
| 6 |
|
Parsley sprigs |
| 1/4 |
c |
Salad oil |
| 1 |
cn |
Tomatoes; 1 pound 12 ounce |
| 1 |
cn |
Tomato paste; 4 ounce |
| 2 |
|
Bay leaves |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Water |
| 1 |
lb |
Ground beef |
| 1 |
sm |
Onion |
| 4 |
tb |
Margarine |
| 3 |
tb |
Flour |
| 3/4 |
c |
Grated Parmesan cheese |
| 2 |
c |
Milk |
| 2 |
|
Egg yolks |
| 1 |
lb |
Package lasagna noodles |
INSTRUCTIONS
1. Make tomato sauce. Chop 1 large onion, garlic and parsley fine and fry
slightly in hot oil. Add tomatoes, tomato paste, bay leaves, salt, pepper
and water-stir until well mixed. Toss in ground beef; breaking it in small
pieces. Cover and cook at low heat 45 minutes, stir occassionally.
2. Chop small onion fine and cook in melted butter for a minute or two. Mix
in flour smoothly, add cheese and dash salt. Gradually stir in milk and
cook over low heat, stirring until sauce is thick as heavy cream. Beat egg
yolks slightly, mix in a little hot cheese slowly ( to keep from curdling)
then mix all cheese sauce and eggs together and cook over low heat 10
minutes. Remove from heat.
3. Lasagne noodles; Cook as directed in package. Drain. Grease large baking
dish. Layer noodles and sauce and cheese sauce. Bake 20 minutes at 325° and
then broil til surface is bubbly and golden.
Recipe by: mom
Posted to recipelu-digest Volume 01 Number 418 by James and Susan Kirkland
<kirkland@gj.net> on Dec 30, 1997
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