Mamamia's lasagna
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Mamamia's lasagna
  Lasagna    Pasta  
Last updated 6/12/2012 1:00:20 AM. Recipe ID 23450. Report a problem with this recipe.
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      Title: Mamamia's lasagna
 Categories: Main dish, Pasta
      Yield: 8 Servings
    3/4 lb Ground Beef
      1 lb Italian Sausage, Hot/Sweet
    1/2 c  Onion, Chopped
      2 ea Garlic Cloves, Crushed
      2 tb Sugar
      1 tb Salt
      2 ts Ground black pepper
      2 ts Basil Leaves, crushed
    1/2 ts Fennel Seed
    1/2 c  Chopped Parsley
      4 c  Tomatoes, Undrained
     12 oz Tomato Paste
      1 tb Salt
     12 ea Lasagna Noodles
     15 oz Ricotta or Cottage Cheese
      1 ea Egg
    1/2 ts Salt
    3/4 lb Mozzarella Cheese,
           Sliced Thin
      3 oz Parmesan Cheese, Grated
   1.  Remove  sausage  meat  from  outer  casings  and  chop up the
   2.  In a 5-quart Dutch Oven and over medium heat, saute  sausage,
       beef,  onion,  and  garlic; stir frequently until both sausage
       and beef are well browned.
   3.  Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half
       the parsley; mix well.
   4.  Add  tomatoes,  tomato  paste,  and  1/2  cup  water; mashing
       tomatoes with a wooden spoon.
   5.  Bring to boiling; reduce heat; simmer, covered  and  stirring
       occasionally until it thickens.  (Appx 1 1/2 hours) 6. In a
  8-quart kettle, bring 3 quarts water and 1 tablespoon
       salt to boiling.
   7.  Add lasagna and allow  water  to  return to a boil; uncovered
       and continue stirring until they are tender.
   8.  Drain and rinse under  cold  water.   Dry  lasagna  on  paper
   9.  Preheat oven to 375 degrees. 10. In medium sized bowl, combine
  ricotta or cottage cheese, egg,
       remaining parsley and salt; mix well. 11. Spoon 1 1/2 cups sauce
  into a 9x13x2 inch baking dish. 12. Layer with 1/2 of the lasagna,
  lengthwise and overlapping, to
       cover. 13. Spread with half of the ricotta or cottage cheese
       top with one-third of mozzarella. 14. Spoon 1 1/2 cups sauce over
  cheese; sprinkle with 1/4 cup
       Parmesan. 15. Repeat layering, starting with the remaining half
  of the
       lasagna  and  ending  with  1  1/2  cups  sauce sprinkled with
       Parmesan. 16. Spread with remaining sauce; top with rest of
  Mozzarella and
       Parmesan. 17. Cover with foil and tuck it around the edges of the
       dish. 18. Bake 25 minutes; remove foil; bake uncovered another 25
       minutes or until Mamamia's Lasagna begins to bubble. 19. Cool
  for 15 minutes prior to serving.

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Recipe ID 23450 (Apr 03, 2005)

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