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| Lasagna 1
1 pound of Italian sausage
1 clove garlic, minced
1 tablespoon of whole basil
1 1/2 teaspoon of salt
1 pound can of tomatoes
Two 6 ounce cans of tomato paste
10 ounces of lasagna noodles
2 eggs
3 cups of Ricotta cheese
1/2 cup of grated Romano cheese
2 tablespoons of parsley flakes
1 teaspoon of salt
1/2 teaspoon of pepper
1 pound of Mozzarella cheese (very thin) |
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Preheat your oven to 375ºF. Brown meat slowly. Spoon off excess fat. Add next 5 ingredients; simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salted water until tender; drain and rinse. Beat eggs; add remaining ingredients, except Mozzarella. Layer 1/2 the noodles in 13 x 9 x 2 inch baking dish; spread with 1/2 the Ricotta filling; add 1/2 the Mozzarella cheese and 1/2 the meat sauce. Repeat. Bake at 375ºF. about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving. Lasagna 2
1/2 pound of Italian sausage
1/2 clove minced garlic
1 1/2 teaspoon of whole basil
3/4 teaspoon of salt
1/2 pound can of tomatoes
One 6 ounce can of tomato paste
5 ounces of lasagna noodles (7)
1 egg
1 1/2 cup of Ricotta cheese
1/4 cup of grated Parmesan
1 tablespoon of parsley flakes
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 pound of sliced Mozzarella
Brown the meat slowly; spoon off excess fat. Add the next 5 ingredients and 1 cup water. Simmer, covered 15 minutes, stirring often. Cook the noodles in boiling water until tender, drain and rinse. Beat eggs, add remaining ingredients except Mozzarella. Layer 1/2 the noodles in an 8-inch square baking dish; spread with 1/2 the Ricotta filling; add 1/2 of the Mozzarella, and add 1/2 of the meat sauce. Repeat. Bake at 375ºF. about 30 minutes (or assemble early and refrigerate; baking 45 minutes). Let it stand 10 minutes before serving. Serves 4-5. |
