The worlds best lasagna

Yield: 12 Servings

Measure Ingredient
2 pounds Lean ground beef
2 xes Medium onions, finely choppe
3 xes Stalks celery, chopped
5 xes Cloves garlic, minced
28 ounces Tomato sauce
1 cup Red table wine
1 pounds Hot Italian sausage
4 ounces Mushrooms, finely chopped
1 medium Green pepper, chopped
5½ ounce Tomato paste
56 ounces Stewed tomatoes
\N \N Salt and pepper to taste
1 teaspoon Ea Basil, Sage, Oregano,
\N \N Rosemary, tarragon,
1 tablespoon Coriander, crushed
½ teaspoon Ea Thyme, Cayenne pepper
1 \N Bay leaf
1 teaspoon Anis seeds,crushed
1 teaspoon Celery seeds crushed
1 teaspoon Sugar
4 xes Large eggs, beaten
16 ounces Quark or low fat cottage
\N \N Cheese, drained
½ teaspoon Pepper
1 pounds Spinash
1 pounds Low fat mozzarella cheese,
\N \N Sliced
15 xes Lasagna noodles, cooked
½ pounds Grated low fat Swiss cheese,
\N \N Gruy=8Are or Emmanthal



MEAT SAUCE: Brown the lean ground beef and the Italian sausage in a large heavy frypan. Mash well to have a fine, smooth sauce. Pour off all the fat. Transfer to a large kettle. Add some oil to the frypan and saut=82 the vegetables until limp but not brown. Transfer to the kettle. Add the tomato paste, tomato sauce and crushed Italian tomatoes to the kettle with the wine, herbs and spices. Simmer for 1 hour. Taste and adjust seasoning. Add sugar if necessary. Comtinue simmering for 3 hours or longer. FILLING: Thoroughly wash spinach.

Put in a double boiler and steam spinach until cooked but not overcooked. Drain and chop. Put into a medium bowl and add Quark or low fat cottage cheese. Mix in 4 large eggs. Add some salt and pepper if desired. Set aside. Grate Swiss cheese and set aside. Slice mozzarella and set aside. For a lasagna pan of 10 x 14 x 2 inches you need 15 lasagna noodles. Cook noodles in rapidle boiling salted water until just tender. Rinse under running water and set aside. TO ASSEMBLE: In the bottom of a lasagna pan 10 x 14 x 2 in. spoon a layer of sauce to coat the bottom. Lay down a row of noodles. Cover with some of the spinach mixture. Lay a row of noodles crosswise.

Cover with some of the Swiss cheese. Lay another row of noodles lengthwise. Cover with another layer of sauce. Repeat layering process until dish is full. Cover everything with a layer of mozzarella cheese and bake in an oven set at 350'F. until top is melted and lasagna is heated through. *** This sauce is mild, if you want more spice add some chili peppers with caution. *** Serve with a fresh salad and some fresh French or Italian crusty bread. Enjoy.

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