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