Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 pounds | Ground beef |
| 1 cup | Finely chopped onion |
| 1 | Cove garlic, finely chopped |
| 1 teaspoon | Salt |
| ¼ teaspoon | Mixed Italian seasoning |
| ½ teaspoon | Oregano leaves |
| ¼ teaspoon | Thyme |
| ½ teaspoon | Spanish paprika |
| 3 ounces | Mozzasrella cheese, sliced |
| 3 tablespoons | Grated parmesan cheese |
| 2 cups | Tomato puree |
| ½ pounds | Lasagne noodles |
| 2 quarts | Water |
| 1 tablespoon | Olive oil |
| Salt to taste | |
| 1½ cup | Ricotta cheese |
| 1 | Lg egg |
| Tabasco sauce to taste | |
| ¾ teaspoon | Salt |
| 1 cup | Grated mozzarella cheese (in |
CHEESES FOR FINAL A
~----------Meat Sauce:---------- ~----------Lasagna:----------- ~----------Ricotta Mixture:------------ Heat olive oil in saucepan.
Crumble in ground beef and saute until beef is browned. Drain off excess fat. Add remaining ingredients and mix well. Continue cooking for 5 minutes. Set aside. Cook lasagne noodles in the boiling water with olive oil and salt. About 9 minutes. Drain and let cool. Set aside. Combine all ingredients in blender or electric mixer and mix well at medium speed.
Assembling: In a 13x9x2-inch casserole spread a thin layer of meat sauce on bottom and put one layer of cooked lasagna noodles. Next, a layer of sliced mozzarella and on top of that add ⅓ of the meat sauce, then ½ of the rocotta mixtu Continue to layer until all ingredients are used. Top with grated Parmesan cheese. Bake at 350F for 40-45 minutes.