Rosie Sneads Lasagne Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Italian Sausage, Sweet
1 tbsp: Vegetable Oil,
, (Or Mix With Hot), remove
2: Eggs,
From casings,
2 1/2 cup: Ricotta Cheese/Cream-Style,
1/2 cup: Onion, chopped
Cottage Cheese,
2 Cloves: Garlic, minced
3/4 cup: Parmesan Or Romano,
1 can: , (16 Oz) Tomatoes
Cheese, grated
1 can: , (8 Oz) Tomato Sauce
3 tbsp: Parsley, chopped
1 can: , 6 Oz
1 lbs: Mozzarella Cheese, thinly
2 tsp: Dried Basil, crumbled
Sliced,
1 tsp: Salt,
Tomato Paste,
8 ounce: Lasagna Noodles,
Directions:
* Preheat oven to 375 F.
1. In a large heavy pot over moderate heat, cook the sausage, onion
and garlic until the meat is brown, stirring to break up lumps. Drain
off the fat. Stir in the tomatoes, undrained, and break them up. Stir
in the tomato sauce, paste, basil and salt. Bring to a boil, cover
the pot, lower the heat, and simmer for 15 mins, stirring often.
2. Meanwhile, cook the noodles in a large quantity of boiling salted
water, to which you have added the oil, until tender; test a noodle
after 8 mins. Drain the noodles in a colander and rinse them under
cold water. Set aside.
3. In a large bowl, beat the eggs. Stir in the ricotta, 1/2 cup of
grated cheese, the parsley, salt and pepper. Oil a 13 x 9 -2-inch
baking dish. Spread half the noodles evenly in the dish; follow with
half of the egg-cheese mixture; half of the mozzarella, then half of
the meat sauce. Repeat the layers. Sprinkle remaining grated cheese
over the top.
4. Bake for 35 mins, or until bubbling. Let stand 10 mins to settle.
From the section on the DELAWARE COUNTY FAIR of Delaware, OH. Fair
dates: 3rd week in Sept., 7 days, Sat through Fri.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6
From: Dan Klepach Date: 03-31-95 (159) Fido:
Cooking
Source from luhu.jp
1. In a large heavy pot over moderate heat, cook the sausage, onion
and garlic until the meat is brown, stirring to break up lumps. Drain
off the fat. Stir in the tomatoes, undrained, and break them up. Stir
in the tomato sauce, paste, basil and salt. Bring to a boil, cover
the pot, lower the heat, and simmer for 15 mins, stirring often.
2. Meanwhile, cook the noodles in a large quantity of boiling salted
water, to which you have added the oil, until tender; test a noodle
after 8 mins. Drain the noodles in a colander and rinse them under
cold water. Set aside.
3. In a large bowl, beat the eggs. Stir in the ricotta, 1/2 cup of
grated cheese, the parsley, salt and pepper. Oil a 13 x 9 -2-inch
baking dish. Spread half the noodles evenly in the dish; follow with
half of the egg-cheese mixture; half of the mozzarella, then half of
the meat sauce. Repeat the layers. Sprinkle remaining grated cheese
over the top.
4. Bake for 35 mins, or until bubbling. Let stand 10 mins to settle.
From the section on the DELAWARE COUNTY FAIR of Delaware, OH. Fair
dates: 3rd week in Sept., 7 days, Sat through Fri.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6
From: Dan Klepach Date: 03-31-95 (159) Fido:
Cooking
Source from luhu.jp