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lasagna olive oil ground beef onion clove garlic parsley tomato paste water salt pepper water salt Mozzarella cheese Ricotta Romano
Viewed: 102 - Published at: 6 years agoIngredients
- 1 lb. lasagna
- 2 Tbsp. olive oil
- 1 lb. ground beef
- 1 medium onion, minced
- 1 clove garlic
- 1 tsp. minced parsley
- 1 1/2 cans tomato paste
- 2 c. water
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 5 qt. water
- 3 tsp. salt
- 1 lb. Mozzarella cheese, sliced thin
- 3/4 lb. Ricotta
- 2 Tbsp. grated Romano or Parmesan cheese
Method
- Brown beef in saucepan with oil, onion, garlic and parsley. Add tomato paste, 2 cups of water, salt and pepper and simmer 1 1/2 hours.
- Bring 5 quarts water to boil; add salt and lasagna (cut in half) and cook 20 minutes or until tender, stirring almost constantly to prevent sticking together.
- Drain.
- Arrange lasagna in casserole in layers, alternating with layers of sauce, Mozzarella and Ricotta until lasagna is all used and ending in like sequence, Ricotta last.
- Sprinkle with grated cheese.
- Bake in moderate oven (375°) about 20 minutes or until Mozzarella is melted and serve.
- Makes 6 large or 8 medium servings.
