Beefy Lasagna Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground beef,
3 tbsp: Tomato paste,
4 slice: Bacon, finely diced
1/2 cup: Wine, dryred
3/4 cup: Onion, chopped
1 tsp: Salt,
2 large: Garlic cloves, minced
1/2 tsp: Pepper,
2: Celery stalks, chopped
1 cup: Cheese, Ricotta
1: Carrot, peeled and chopped
6: Lasagna noodles, cooked and
2 tbsp: Parsley, fresh, minced
-drained,
8 ounce: Tomato sauce,
16 ounce: Cheese, Mozzarella, shredded
1 cup: Tomato puree,
Directions:
Combine beef, bacon, onion, and garlic in a 10" skillet; brown meat
well over medium heat. Drain.
Combine beef mixture, celry,carrot, parsley, tomato sauce, tomato
puree, tomato paste, wine, salt, and pepper in skillet; heat to
boiling. Cover; reduceheat and simmer 40 to 50 minutes, sitrring
occasionally.
Layer half ofmeat sauce, ricotta cheese, noodles, and mozzarella in a
lightly greased 12x8x2" glass baking dish. Repeat layers. Bake at
375 degrees for 25 to 30 minutes.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman.
Submitted By NANCY COLEMAN On 09-29-94
Source from luhu.jp
well over medium heat. Drain.
Combine beef mixture, celry,carrot, parsley, tomato sauce, tomato
puree, tomato paste, wine, salt, and pepper in skillet; heat to
boiling. Cover; reduceheat and simmer 40 to 50 minutes, sitrring
occasionally.
Layer half ofmeat sauce, ricotta cheese, noodles, and mozzarella in a
lightly greased 12x8x2" glass baking dish. Repeat layers. Bake at
375 degrees for 25 to 30 minutes.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman.
Submitted By NANCY COLEMAN On 09-29-94
Source from luhu.jp