Carol's lasagna
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Lasagna noodles (use enough noodles to cover your baking dish 6 layers deep) |
| 1 | teaspoon | Salt for each quart of boiling water |
| 1 | pounds | Mozzarella cheese, grated |
| 1 | pounds | Hamburger, lean |
| 1 | medium | Onion, minced |
| 2 | Garlic cloves, minced | |
| 1 | pounds | Tomatoes, stewed |
| 1 | pounds | Tomato sauce |
| 6 | ounces | Tomato paste |
| ¼ | teaspoon | Sugar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Parsley |
| 2 | Eggs, beaten | |
| 16 | ounces | Ricotta cheese |
| 8 | ounces | Cottage cheese, small-curd |
| ½ | cup | Romano cheese, grated |
| 1 | tablespoon | Parsley flakes |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Oregano |
| Pepper to taste | ||
Directions
SAUCE
CHEESE MIX
Brown meat and drain off fat. Heat, but don't brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes.
Fill a very large pot with water. Add about 1 t of salt for each quart of water in the pot. Add the lasagna noodles. Make sure that you cook enough noodles to cover a 13x9 baking pan 6 layers deep.
Pre-heat oven to 350 degrees F. Grease the inside of the baking pan with a light vegetable oil. Now make three filling layers. For each, put down ⅓ of the noodles, in two layers. Then spread ⅓ of the ricotta mixture on the noodles.
Then sprinkle with ⅓ of the mozzarella cheese. Finally, top with ⅓ of the sauce. Bake uncovered for 40-45 minutes or until bubbly hot. Let sit for 5-10 minutes before serving.
NOTES:
* A hearty lasagna with lots of meat and cheese -- Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagna recipe is one of my favorites. Yield: Serves 8-12.
: Difficulty: moderate.
: Time: 30 minutes preparation, 45 minutes baking, 10 minutes cooling. : Precision: Approximate measurement OK.
: Paul Pomes
: Univ of Illinois, CSO, Urbana, IL : UUCP: {ihnp4,pur-ee,convex}!uiucdcs!uiucuxc!paul : ARPANET: paul%uxc@... CSNET: paul%uxc@...
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