Yield: 8 Servings
|1 pounds||Italian Style Lasagna Noodles|
|4 quarts||Water; boiling|
|1 tablespoon||Cooking oil|
|3 tablespoons||Olive oil|
|1 pounds||Beef; chopped|
|½ cup||Onion; chopped|
|½ teaspoon||Garlic powder|
|2 teaspoons||Minced parsley|
|12 ounces||Tomato paste|
|½ teaspoon||Black pepper|
|1 pounds||Ricotta cheese|
|¾ cup||Grated Parmesan 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