Lasagna
2 1/2 pounds ground chuck
1 1/2 pounds hot Italian sausage
1 green pepper, diced
1 pound mushroom caps (fresh), sliced
1 large onion, diced
2 or 3 cloves garlic, finely diced
1 pkg. Lawry's Spaghetti Sauce mix plus extra oregano, garlic, basil, salt, and
pepper to taste*
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
3 (24 oz.) cans whole tomatoes, drained and chopped
2 (15 oz.) pkg. ricotta cheese
3 to 4 pounds mozzarella or provolone cheese ( or a mixture of both)
2 (16 oz.) pkg. lasagna noodles
3 slightly beaten eggs
1/4 cup plus 1 tablespoon Parmesan cheese
1/4 cup plus 1 tablespoon parsley, chopped fine
1 7/8 teaspoon salt
1/4 teaspoon plus 1/16 teaspoon black pepper
Salad oil
* The spaghetti sauce mix is a substitution the Italian family had made in the recipe before it was given to my friends so I don't know what the original balance of spices was.
Meat Sauce
1. Saute onion and green pepper in butter.
2. Brown ground chuck and sausage in same pot.
3. Add tomato sauce, tomato paste, and chopped tomatoes; simmer 15 minutes or more.
4. Add Lawry's plus extra oregano, garlic, basil, salt, pepper to taste. Stir in mushrooms. Simmer 1/2 hour.
5. Season to taste. Add water if sauce is too thick.
Noodles
1. Cook according to pkg. directions.
2. Add small amount of salad oil to water.
Ricotta Filling
1. Combine ricotta cheese, eggs, Parmesan cheese, parsley, salt. and pepper.
2. Beat together until thoroughly blended. It dhould have the consistency of soft custard.
Layers
1/2 cup meat sauce
2 layers noodles
1/2 cup sauce
2 tablespoons Parmesan cheese
Generous mozzarella or provolone cheese
Generous ricoyya filling
2 layers noodles
1/2 cup sauce
2 tablespoons Parmesan cheese
Generous mozzarella or provolone cheese
Generous ricotta filling
2 layers noodles
2 tablespoons Parmesan cheese
1 1/4 C. sauce
Bake at 375 degrees for 45-60 minutes (until cheese melts). Let stand in warm oven at least 30 minutes before serving. If top of lasagna appears dry, sprinkle with a small amount of water.
Recipe makes 2 (13"x9") pans. Freezes well.
My Notes: My best friend from high school is married to a college professor. Early in his career they participated in an exchange program which allowed them to go to a foreign country while a professor from that country came to the United States. For several months, they would each teach at the other's school. One of the countries they visited was Italy. This recipe was given to them by some friends they made while they were there. It's an old family recipe. Later when they brought their first child home from the hospital, I went to spend a week with them. Each day I would cook from her favorite recipes for that evening's meal. I made multiples of each recipe so I could freeze enough to last for several months. That's how I got this recipe.
1. I found that the recipe as written was a little more than would fit easily in 2 - 9"x13" pans. I increased the recipe by approximately 1/3 and added some extra tomatoes to the sauce. I like a little more sauce on the bottom of the pan to make sure none of the noodles stick and more on top to make sure the top doesn't dry out. Then I switched to using 3 lasagna pans (91/2"x15").
2. The ricotta filling needs to be dropped by spoonfuls onto the lasagna. It will spread out as it heats.
3. I prefer a mixture of 1/2 mozzarella and 1/2 provolone but it works well with all mozzarella, too. The first few years I used the recipe (1970's) provolone wasn't always available around here.
4. When I used this for a party I would serve it with garlic cheese Italian bread and a marinated vegetable salad (any vegetables you want chopped into bite-sized pieces and marinated in Good Seasons diet Italian dressing - I usually used broccoli, carrots and cauliflower). No one ever had room for dessert!
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