Mike's lasagne

Yield: 12 Servings

Measure Ingredient
1 each Large red onion, chopped
1 pounds Lean ground beef
1 pounds Sweet Italian sausage
4 eaches Garlic cloves, pressed
24 ounces Tomato sauce
6 ounces Tomato paste
½ cup Dry red wine
½ cup Water
1 teaspoon Oregano, dried
½ teaspoon Black pepper
1 pounds Low fat ricotta cheese
1 pounds Mozzarella cheese, thinly sliced by machine
1 cup Shredded parmesan cheese
16 eaches Extra wide lasagna noodles
\N \N Date: Thu, 12 Sep 96 20:22:10

Get two large frying pans. Spray with the non-stick PAM or similiar.

Place the beef in one, the sausage in the other. As the meat starts to change colour, add ½ the onion and garlic to each pan. Saute till meat is brown and crumbly in both pans. They will never get done at the same time. When brown, put all into one "Really Big" frying pan, dutch oven or whatever. Add the tomato sauce and paste, wine, water, oregano, pepper and a bit of salt if you are a salt lover. Stir, cover and cook for a couple of hours.

Cook the lasagana noodles cooking as per package directions. After they are cooked, rinse a couple of times with cold water to cool them hot puppies down. Grab a deep (2-3 inch) 9 X 13 in casserole dish or pan. Criss cross a layer of noodles for the first layer, followed by about ⅓ of the sauce, then ⅓ of the ricotta and then ⅓ of the mozzarella. Do the pasta, sauce, ricotta and mozzarella 2 more times till gone. Spread the parmesan over the top. Cook in a pre-heated 350^ oven for

60 minutes.

One of my favorites, as well as mom's. Freezes well and is great on a cold winter night when you want something warm and hearty but don't feel like cooking. Serve with hot sour dough garlic french bread and a tossed green salad.


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