Esther's baked lasagna
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Italian Style Lasagna Noodles |
| 4 | quarts | Water; boiling |
| 1 | tablespoon | Cooking oil |
| 1 | tablespoon | Salt |
| 3 | tablespoons | Olive oil |
| 1 | pounds | Beef; chopped |
| ½ | cup | Onion; chopped |
| ½ | teaspoon | Garlic powder |
| 2 | teaspoons | Minced parsley |
| 12 | ounces | Tomato paste |
| 2½ | cup | Water |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 1 | pounds | Ricotta cheese |
| ¾ | cup | Grated Parmesan cheese |
| Mozzarella cheese | ||
| 1 | pinch | Oregano OR |
| 1 | tablespoon | Worcestershire sauce |
Directions
Boil lasagne noodles in 4 quarts boiling water with a tablespoon of cooking oil and a tablespoon of salt added, for 12 minutes. Stir gently. Drain. Add one tablespoon of olive oil to keep from sticking. Let cool.
Saute beef and onion in 2 tablespoons olive oil. Add tomato paste, spices, 1½ teaspoons salt, water and simmer 25 minutes.
In a large shallow well greased baking dish, spread several spoonfuls of sauce; then alternate layers of lasagne, sauce, ricotta and Parmesan and mozzarella cheeses, ending with sauce and Parmesan cheese. Bake 20 minutes in 350F oven. Cut in squares.
Recipe by: Esther Guyer
Posted to TNT Recipes Digest by "Art Guyer" <ThePoint@...> on May 01, 1998