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Italian sausage lean ground beef basil salt tomato tomoto paste filling Ricotta Romano parsley salt pepper Mozzarella cheese lasagna noodles
Viewed: 60 - Published at: 8 years agoIngredients
- Sauce:
- 1/2 lb. italian sausage, you choose the heat
- 1 lb. lean ground beef
- 1 tblsp whole basil or a couple of fresh
- 1/2 tsp salt
- 2 6 oz cans of tomato paste
- or 1 can tomoto paste + 1 can crushed tomatoes
- Filling:
- 3 c Ricotta or Cottage Cheeze(1 lg 750 ml tub)
- 1/2 cup grated Romano or Parmensan cheese
- 2 tblsp fresh parsley, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb mozzarella cheese
- 10 lasagna noodles
Method
- Brown meats slowly and drain fat. Add sauce ingredients and 1 cup water. Simmer uncovered for 15 minutes
- Cook noodles till just under endante, drain well and toss with a little olive oil to keep from sticking
- While sauce is simmering prepare filling, beatting eggs first and adding remaining ingred.
- Assembly: 13x9x2 dish or two 8x8 + loaf pan
- Layer half the noodles in dish(es)
- Half the ricotta cheese filling
- have the mozza
- repeat
- Bake at 375 about 30 min. Let stand 10 minutes before serving.
- To freeze. Bake 20 min to melt cheeses, cool, wrap well and freeze. Defrost to fridge temp and reheat at 350 for 45 min.
- This is better if allowed to cool once from original cooking and reheated.
- Serve with crusty bread and a ceasar salad and a robust red wine! Perfect
