Beefy lasagna

Yield: 8 servings

Measure Ingredient
1 pounds Ground beef
4 slices Bacon; finely diced
¾ cup Onion; chopped
2 larges Garlic cloves; minced
2 Celery stalks; chopped
1 Carrot; peeled and chopped
2 tablespoons Parsley, fresh; minced
8 ounces Tomato sauce
1 cup Tomato puree
3 tablespoons Tomato paste
½ cup Wine, dryred
1 teaspoon Salt
½ teaspoon Pepper
1 cup Cheese, Ricotta
6 Lasagna noodles; cooked and drained
16 ounces Cheese, Mozzarella; shredded

Combine beef, bacon, onion, and garlic in a 10" skillet; brown meat well over medium heat. Drain.

Combine beef mixture, celry,carrot, parsley, tomato sauce, tomato puree, tomato paste, wine, salt, and pepper in skillet; heat to boiling. Cover; reduceheat and simmer 40 to 50 minutes, sitrring occasionally.

Layer half ofmeat sauce, ricotta cheese, noodles, and mozzarella in a lightly greased 12x8x2" glass baking dish. Repeat layers. Bake at 375 degrees for 25 to 30 minutes.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 09-29-94

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