| | Ingredients: 500.0 g Lean hamburger
1.0 md Onion, minced
2.0 Garlic cloves, minced
500.0 g Stewed tomatoes
500.0 g Tomato sauce
200.0 g Tomato paste
1.0 ml Sugar
5.0 ml Salt
5.0 ml Basil
5.0 ml Parsley
2.0 Eggs, beaten
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500.0 g Ricotta cheese
250.0 g Small curd cottage cheese
150.0 g Grated Romano cheese
15.0 ml Parsley flakes
5.0 ml Salt
5.0 ml Oregano
0.0 Pepper to taste
300.0 g Lasagne noodles (use enough Noodles to cover)
5.0 ml Salt for each liter of Boiling water
500.0 g Mozzarella cheese, grated Cooking Instructions: Brown meat and drain off fat. Heat, but don't brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes. Fill a very large pot with water. Add 5 ml of salt for each liter of water in the pot. Add the lasagne noodles. Make sure that you cook enough noodles to cover a 33x22 baking pan 6 layers deep. Pre-heat oven to 150ºC. Grease the inside of the baking pan with a light vegetable oil. Now make three filling layers. For each, put down 1/3 of the noodles, in two layers. Then spread 1/3 of the ricotta mixture on the noodles. Then sprinkle with 1/3 of the mozzarella cheese. Finally, top with 1/3 of the sauce. Bake uncovered for 40-45 minutes or until bubbly hot. Cool for 5-10 minutes. Authors Notes: Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagne recipe is one of my favorites. Difficulty : moderate. Precision : Approximate measurement OK. Recipe By : Paul Pomes Univ of Illinois, CSO, Urbana, IL From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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