Yield: 1 Servings
|500 grams||Lean hamburger|
|1 medium||Onion -- minced|
|2||Garlic cloves -- minced|
|500 grams||Stewed tomatoes|
|500 grams||Tomato sauce|
|200 grams||Tomato paste|
|2||Eggs -- beaten|
|500 grams||Ricotta cheese|
|250 grams||Small curd cottage cheese|
|150 grams||Grated romano cheese|
|15 millilitres||Parsley flakes|
|Pepper to taste|
|300 grams||Lasagne noodles (use enough|
|Noodles to cov|
|5 millilitres||Salt for each liter of|
|500 grams||Mozzaralla cheese -- grated|
1. Brown meat and drain off fat. Heat, but don't brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes.
2. Fill a very large pot with water. Add 5 ml of salt for each liter of water in the pot. Add the lasagne noodles. Make sure that you cook enough noodles to cover a 33x22 baking pan 6 layers deep. Pre-heat oven to 150øC .
3. 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 mozzaralla cheese. Finally, top with ⅓ of the sauce.
4. Bake uncovered for 40-45 minutes or until bubbly hot. Cool for 5-10 minutes.
Author's Notes: Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagne recipe is one of my favorites.
Difficulty : moderate. Precision : Approximate measurement OK.
Recipe By : Paul Pomes Univ of Illinois, CSO, Urbana, IL