Italian Lasagne
 
  lasagne sauce
1 lb.  lean ground beef
2 medium  onions finely chopped,
2 clove  garlic minced
  salt to taste
1/2 tsp  pepper
1/4 tsp  oregano
1 - 6 oz.  can tomato paste
1 - 6 oz.  can water
2 - 29 oz.  cans italian crushed tomatoes
 
brown meat, onions and garlic together. add other ingredients simmer 
uncovered for 1-1/2 hours. sauce is also good on spaghetti 
 
 
lasagne filling 
 
1 lb.  ricotta cheese
3/4 cup  grated romano cheese
3   eggs
pinch  of salt
1/2 tsp  pepper
2 clove  garlic minced
1/4 tsp  oregano
  mix all ingredients in bowl-set aside.
 
  additional cheese
3/4 cup  grated romano
1/2 lb.  mozzarella cheese, coarsely grated.
 
putting it together in 6 quarts. water, add 1 tablespoon salt. bring to a 
boil add 1 lb. lasagne noodles, cook until just tender-do not overcook. 
remove from heat, run cold water into pot until noodles are cold, then 
drain. you will need oblong baking dish at least 2-1/2 to 3" deep. 
grease dish, cover bottom with some sauce and 2 tablespoons water, add a 
layer of drained noodles, a layer of filling and then a thin layer of 
sauce. sprinkle with part of the additional romano and mozzarella 
cheese. repeat layers, finishing off with noodles on top. pour sauce 
over the top and sprinkle with remaining romano and mozzarella cheese. 
cover with aluminum foil and bake at 375 for 60 to 70 minutes. 
 
this is worth the effort!! i got the recipe from an italian friend and 
it's the only one i use. enjoy 
 
 
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(ID: 13782) Mirror: rec.food.recipes: Wed, Mar 26, 2003


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