| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Vegetarian |
Appetizer-e, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 3/4 |
c |
Minced onion |
| 1 |
|
Clove garlic |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/2 |
lb |
Uncooked curly lasagne noodles |
| 1 |
lb |
Ricotta cheese or cottage cheese |
| 3/4 |
c |
Freshly grated Parmesan cheese |
| 1/2 |
lb |
Mozzarella cheese; sliced |
|
|
Chopped parsley |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
ds |
Nutmeg |
| 2 1/2 |
c |
Milk |
| 1/3 |
c |
Chopped parsley |
INSTRUCTIONS
CREAM SAUCE
CREAM SAUCE
In a skillet cook the meat, breaking it up with a fork, for 2 minutes. Add
the onion, garlic, salt and pepper and cook slowly, stirring often, for 5
minutes, or until the onions are limp. Cook the lasagna noodles as
directedon the package, drain well and keep separated on waxed paper.
Spread a small amount of Cream Sauce in a shallow baking dish about 13x8x2
inches. Add the remaining Cream Sauce to the meat mixture. Add a layer of
noodles to the baking dish, spread with the meat sauce and dot with ricotta
cheese. Then sprinkle with Parmesan cheese and top with a few slices of
mozzarella. Repeat the layers, making 3 layers of each ingredient. Bake in
a preheated 350 oven for 40 minutes, or until hot and bubbly. Let stand for
about 5 minutes, then sprinkle with parsley. Makes 8 servings.
CREAM SAUCE: Melt the butter in a saucepan and blend in the flour, salt,
pepper and nutmeg. Cook for 2-3 minutes, then add the milk and cook,
stirring, until thickened. Cook, stirring, for about 1 minute longer. Add
the parsley.
Recipe by: Unknown Cookbook
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Sep 10, 1997
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