| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Casseroles |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1/2 |
lb |
Sweet italian sausage |
| 2 |
lg |
Garlic cloves; minced |
| 1/2 |
|
Onion; chopped |
| 1/4 |
|
Green pepper; chopped |
| 2 |
cn |
Tomato sauce; large |
| 15 |
oz |
Canned tomatoes; chopped |
|
|
Basil |
|
|
Oregano |
| 2 |
|
Bay leaves |
| 1 |
pn |
Sugar |
| 1 1/2 |
c |
Mozzarella; diced |
| 1/2 |
c |
Parmesan; to 1 cup |
| 2 |
lb |
Ricotta |
| 8 |
oz |
Lasagna; to 12 oz |
|
|
Cooked al dente/ cooled |
INSTRUCTIONS
Recipe by: from "Fat-Free Holiday Recipes" by Sandra Wo Brown beef; set
aside. Brown sausage, remove and thingly slice. Add onion, green pepper
and garlic to pan; saute until translucent. Note: I always toss the sausage
back in the brown to brown the slices. This makes the flavor richer. Add
tomato sauce and tomatoes, along with spices, sugar and meats. Simmer,
partially covered until thickened, approximately 1 hour. In a 13 x 9 x 2"
glass baking pan, spoon 1/2 cup sauce into bottom. Alternate layers of
lasagna, Parmesan, mozzarella, spoonfuls of ricotta and the tomato-meat
sauce. End with lasagna topped with sauce and topped with Parmesan and
mozzarella. Bake uncovered until heated through, approximately 30
minutes.JM.
Note: Spices are always to taste, heavier on the basil and lighter on the
oregano. This freezes well and serves 6-8. <sherschm@concentric.net>
Posted to Bakery-Shoppe Digest V1 #181 by novmom@juno.com (Angela
Gilliland) on Aug 05, 1997
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