Carols Lasagna Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Lasagna noodles, use enough noodles to cover your baking dish 6 layers deep
1 tsp: Salt for each quart of boiling water,
1 lbs: Mozzarella cheese, grated
SAUCE
1 lbs: Hamburger, lean
1 medium: Onion, minced
2: Garlic cloves, minced
1 lbs: Tomatoes, stewed
1 lbs: Tomato sauce,
6 ounce: Tomato paste,
1/4 tsp: Sugar,
1 tsp: Salt,
1 tsp: Basil,
1 tsp: Parsley,
CHEESE MIX
2: Eggs, beaten
16 ounce: Ricotta cheese,
8 ounce: Cottage cheese, small-curd
1/2 cup: Romano cheese, grated
1 tbsp: Parsley flakes,
1 tsp: Salt,
1 tsp: Oregano,
Pepper to taste,
Directions:
Brown meat and drain off fat. Heat, but dont brown, onions; stir in
remaining sauce ingredients. Simmer for about 30 minutes.
Fill a very large pot with water. Add about 1 t of salt for each
quart of water in the pot. Add the lasagna noodles. Make sure that
you cook enough noodles to cover a 13x9 baking pan 6 layers deep.
Pre-heat oven to 350 degrees F.
Grease the inside of the baking pan with a light vegetable oil. Now
make three filling layers. For each, put down 1/3 of the noodles, in
two layers. Then spread 1/3 of the ricotta mixture on the noodles.
Then sprinkle with 1/3 of the mozzarella cheese. Finally, top with
1/3 of the sauce. Bake uncovered for 40-45 minutes or until bubbly
hot. Let sit for 5-10 minutes before serving.
NOTES:
* A hearty lasagna with lots of meat and cheese -- Carol Angell and
Juan Ochoa are old friends from Tektronix. Her lasagna recipe is one
of my favorites. Yield: Serves 8-12.
: Difficulty: moderate.
: Time: 30 minutes preparation, 45 minutes baking, 10 minutes
cooling. : Precision: Approximate measurement OK.
: Paul Pomes
: Univ of Illinois, CSO, Urbana, IL
: UUCP: {ihnp4,pur-ee,convex}!uiucdcs!uiucuxc!paul
: ARPANET: paul%uxc@a.cs.uiuc.edu CSNET: paul%uxc@uiuc.csnet
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
remaining sauce ingredients. Simmer for about 30 minutes.
Fill a very large pot with water. Add about 1 t of salt for each
quart of water in the pot. Add the lasagna noodles. Make sure that
you cook enough noodles to cover a 13x9 baking pan 6 layers deep.
Pre-heat oven to 350 degrees F.
Grease the inside of the baking pan with a light vegetable oil. Now
make three filling layers. For each, put down 1/3 of the noodles, in
two layers. Then spread 1/3 of the ricotta mixture on the noodles.
Then sprinkle with 1/3 of the mozzarella cheese. Finally, top with
1/3 of the sauce. Bake uncovered for 40-45 minutes or until bubbly
hot. Let sit for 5-10 minutes before serving.
NOTES:
* A hearty lasagna with lots of meat and cheese -- Carol Angell and
Juan Ochoa are old friends from Tektronix. Her lasagna recipe is one
of my favorites. Yield: Serves 8-12.
: Difficulty: moderate.
: Time: 30 minutes preparation, 45 minutes baking, 10 minutes
cooling. : Precision: Approximate measurement OK.
: Paul Pomes
: Univ of Illinois, CSO, Urbana, IL
: UUCP: {ihnp4,pur-ee,convex}!uiucdcs!uiucuxc!paul
: ARPANET: paul%uxc@a.cs.uiuc.edu CSNET: paul%uxc@uiuc.csnet
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
Tags
Pasta