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Categories:
ground beef ground veal onions garlic parsley oregano salt pepper Parmesan cheese egg olive oil onion garlic tomatoes tomato paste oregano basil sugar salt garlic pepper lasagna noodle Mozzarella cheese Ricotta cheese Parmesan cheese
Viewed: 40 - Published at: a year agoIngredients
- 12 lb ground beef
- 14 lb ground veal
- 2 tablespoons onions, chopped
- 1 garlic clove, crushed
- 2 tablespoons parsley, chopped
- 1 teaspoon dried oregano
- 34 teaspoon salt
- 1 dash pepper
- 2 tablespoons parmesan cheese, grated
- 1 egg
- 14 cup olive oil
- 14 cup onion, chopped
- 1 garlic clove, crushed
- 1 (28 ounce) can whole tomatoes, undrained
- 2 (6 ounce) cans tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 14 teaspoon pepper
- 12 lb lasagna noodle
- 1 lb mozzarella cheese, diced
- 1 lb ricotta cheese
- 1 cup parmesan cheese, grated
Method
- MEATBALLS: In medium bowl combine all ingredients; toss lightly to mix well.
- With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter.
- SAUCE: Heat hot oil in large heavy skillet, brown meat balls; remove.
- Add onions and garlic; saute 5 minutes.
- Add rest of sauce ingredients with 1/2 cup water and meatballs; stir to mix.
- Bring to boiling; reduce heat and simmer, uncovered, 1 1/2 hours, stirring occasionally.
- Heat oven to 350.
- Grease 13x9 baking dish.
- Cook lasagna noodles as directed on pkg.
- Drain; rinse with water.
- In baking pan layer half the ingredients: Noodles, mozzarella, ricotta, tomato sauce with meatballs, parmesan cheese.
- Repeat.
- Bake 30 to 35 minutes.
