| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
Italian |
Pasta |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean ground beef |
| 2 |
x |
Medium onions, finely choppe |
| 3 |
x |
Stalks celery, chopped |
| 5 |
x |
Cloves garlic, minced |
| 28 |
oz |
Tomato sauce |
| 1 |
c |
Red table wine |
| 1 |
lb |
Hot Italian sausage |
| 4 |
oz |
Mushrooms, finely chopped |
| 1 |
md |
Green pepper, chopped |
| 5 1/2 |
oz |
Tomato paste |
| 56 |
oz |
Stewed tomatoes |
|
|
Salt and pepper to taste |
| 1 |
ts |
Ea Basil, Sage, Oregano, |
|
|
Rosemary, tarragon, |
| 1 |
tb |
Coriander, crushed |
| 1/2 |
ts |
Ea Thyme, Cayenne pepper |
| 1 |
|
Bay leaf |
| 1 |
ts |
Anis seeds,crushed |
| 1 |
ts |
Celery seeds crushed |
| 1 |
ts |
Sugar |
| 4 |
x |
Large eggs, beaten |
| 16 |
oz |
Quark or low fat cottage |
|
|
Cheese, drained |
| 1/2 |
ts |
Pepper |
| 1 |
lb |
Spinash |
| 1 |
lb |
Low fat mozzarella cheese, |
|
|
Sliced |
| 15 |
x |
Lasagna noodles, cooked |
| 1/2 |
lb |
Grated low fat Swiss cheese, |
|
|
Gruyere or Emmanthal |
INSTRUCTIONS
MEAT SAUCE
FILLING
MEAT SAUCE: Brown the lean ground beef and the Italian sausage in a large
heavy frypan. Mash well to have a fine, smooth sauce. Pour off all the fat.
Transfer to a large kettle. Add some oil to the frypan and saut=82 the
vegetables until limp but not brown. Transfer to the kettle. Add the tomato
paste, tomato sauce and crushed Italian tomatoes to the kettle with the
wine, herbs and spices. Simmer for 1 hour. Taste and adjust seasoning. Add
sugar if necessary. Comtinue simmering for 3 hours or longer. FILLING:
Thoroughly wash spinach. Put in a double boiler and steam spinach until
cooked but not overcooked. Drain and chop. Put into a medium bowl and add
Quark or low fat cottage cheese. Mix in 4 large eggs. Add some salt and
pepper if desired. Set aside. Grate Swiss cheese and set aside. Slice
mozzarella and set aside. For a lasagna pan of 10 x 14 x 2 inches you need
15 lasagna noodles. Cook noodles in rapidle boiling salted water until just
tender. Rinse under running water and set aside. TO ASSEMBLE: In the bottom
of a lasagna pan 10 x 14 x 2 in. spoon a layer of sauce to coat the bottom.
Lay down a row of noodles. Cover with some of the spinach mixture. Lay a
row of noodles crosswise. Cover with some of the Swiss cheese. Lay another
row of noodles lengthwise. Cover with another layer of sauce. Repeat
layering process until dish is full. Cover everything with a layer of
mozzarella cheese and bake in an oven set at 350'F. until top is melted=
and lasagna is heated through. *** This sauce is mild, if you want more
spice add some chili peppers with caution. *** Serve with a fresh salad and
some fresh French or Italian crusty bread. Enjoy.
Posted to MealMaster Recipes List, Digest #156
Date: Wed, 05 Jun 1996 14:17:32 -0700
From: Jo & Pete <jopete@odyssee.net>
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