esther's baked lasagna
- Categories
- Casseroles
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Italian Style Lasagna Noodles |
| 4 quarts | Water; boiling |
| 1 tablespoon | Cooking oil |
| 1 tablespoon | Salt |
| 3 tablespoons | Olive oil |
| 1 pounds | Beef; chopped |
| ½ cup | Onion; chopped |
| ½ teaspoon | Garlic powder |
| 2 teaspoons | Minced parsley |
| 12 ounces | Tomato paste |
| 2½ cup | Water |
| 1½ teaspoon | Salt |
| ½ teaspoon | Black pepper |
| 1 pounds | Ricotta cheese |
| ¾ cup | Grated Parmesan cheese |
| Mozzarella cheese | |
| 1 pinch | Oregano OR |
| 1 tablespoon | Worcestershire sauce |
Boil lasagne noodles in 4 quarts boiling water with a tablespoon of cooking oil and a tablespoon of salt added, for 12 minutes. Stir gently. Drain. Add one tablespoon of olive oil to keep from sticking. Let cool.
Saute beef and onion in 2 tablespoons olive oil. Add tomato paste, spices, 1½ teaspoons salt, water and simmer 25 minutes.
In a large shallow well greased baking dish, spread several spoonfuls of sauce; then alternate layers of lasagne, sauce, ricotta and Parmesan and mozzarella cheeses, ending with sauce and Parmesan cheese. Bake 20 minutes in 350F oven. Cut in squares.
Recipe by: Esther Guyer
Posted to TNT Recipes Digest by "Art Guyer" <ThePoint@...> on May 01, 1998
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