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Categories:
beef pork onion parsley italian basil red wine Italian plum tomatoes tomato paste Oliveria Parma Mozzarella grated olive oil noodles
Viewed: 105 - Published at: 9 years agoIngredients
- 1 pound extra lean minced beef
- 1 pound extra lean minced pork
- 1 large onion chopped
- 1/4 cup parsley chopped
- 6 to 8 whole Italian Basil leaves
- 1/2 cup red wine
- 2 28 ounce cans Italian plum tomatoes
- 1 6 ounce can tomato paste
- 2 packages Oliveria 4 cheese pasta sauce
- 1 1/2 cups Parma Grana grated
- 1 cup Mozzarella grated
- Olive oil to cover bottom of stock pot 1 cm
- 12 fresh lasagne noodles
Method
- Pour Olive oil into large stock pot. Add beef and pork. Brown over medium heat until brown. Add onion, parsley, basil, Wine, tomatoes squished, and tomato paste. add 1/2 tomato can of water. Mix well. Cook until sauce has turned from orange colour to basically red. Approx. 1 hour
- Take off heat
- Have a lasagne dish approx 8" by 12" by 2" deep
- Cover bottom of dish with meat sauce, drizzle about 1/3 cup 4 cheese sauce that has been thinned to consistency of thick sour cream, and sprinkle with 2 tablespoons parmesan, cover with
- Lasagne sheets
- Repeat until pan is filled finishing with meat sauce, 4 cheese pasta sauce and parmesan. Make sure all the pasta is covered. Sprinkle with mozzarella.
- Cook in 360 oven for 1 hour or until lightly browned and bubbly
