Yield: 8 Servings
Measure | 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 |
\N \N | Mozzarella cheese |
1 pinch | Oregano OR |
1 tablespoon | Worcestershire sauce |
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