Beefy lasagna
8 servings
Ingredients
| Quantity | 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 |
Directions
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