Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Marian Allen
Lasagne Sauce
1 pound lean ground beef
2 medium onions finely chopped
2 cloves garlic, minced
salt to taste
½ teaspoon pepper
¼ teaspoon oregano
1 6 ounce can tomato paste
1 6 ounce can water
2 29 ounce cans Italian crushed tomatoes
Brown meat, onions and garlic together. Add other ingredients simmer uncovered for 1-½ hours. Sauce is also good on spaghetti
Lasagne Filling
1 pound Ricotta cheese
¾ cup grated Romano cheese
3 eggs
pinch of salt
½ teaspoon pepper
2 cloves garlic, minced
¼ teaspoon. oregano
Mix all ingredients in bowl-set aside.
Additional cheese
¾ cup grated Romano
½ pound. mozzarella cheese, coarsely grated.
Putting it together
In 6 quarts. water, add 1 Tablespoon salt. bring to a boil add 1 pound. 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 2-½ to 3 inches 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°F 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.