Carol's lasagne

Yield: 1 Servings

Measure Ingredient
500 grams Lean hamburger
1 medium Onion -- minced
2 \N Garlic cloves -- minced
500 grams Stewed tomatoes
500 grams Tomato sauce
200 grams Tomato paste
1 millilitre Sugar
5 millilitres Salt
5 millilitres Basil
5 millilitres Parsley
2 \N Eggs -- beaten
500 grams Ricotta cheese
250 grams Small curd cottage cheese
150 grams Grated romano cheese
15 millilitres Parsley flakes
5 millilitres Salt
5 millilitres Oregano
\N \N Pepper to taste
300 grams Lasagne noodles (use enough
\N \N Noodles to cov
5 millilitres Salt for each liter of
\N \N Boiling water
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

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