Baked lasagne
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Baked lasagne
  Pasta    Italian  
Last updated 6/12/2012 1:00:26 AM. Recipe ID 23586. Report a problem with this recipe.
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      Title: Baked lasagne
 Categories: Pasta, Italian
      Yield: 6 Servings
 
      1 lb Of lean ground beef, or
           -Italian sausage
      3 tb Olive oil
      1 lg Onion, chopped (to make 1
           -cup)
      1 lg Red or green bell pepper
           -(finely chopped)
      2 lg Garlic cloves, minced
     28 oz Italian plum tomatoes
      6 oz Can tomato paste
    1/3 c  Water
  1 1/2 ts Dried basil
      1 ts Oregano
      1 ts Sugar (optional)
           Salt
    1/4 ts Freshly ground pepper
      1    Bay leaf, broken in half
     15 oz Fresh ricotta
      4 c  Grated mozzarella cheese
    1/4 c  Freshly grated Parmesan
           -cheese
      1    Egg
    1/2 ts Salt
      8    Lasagne noodles (about 6
           -oz.)
      1 tb Olive oil
    1/4 c  Freshly grated Parmesan
           -cheese
    1/4 c  Freshly grated mozzarella
           -cheese
 
  Remove  sausage  casings and crumble sausage.   Brown  meat  in large
  pot, stirring occasionally to break up the meat.   Drain off fat.
  
  Remove meat and set aside.  Heat 3 tablespoons oil in the  same pot,
  add onion, garlic and bell pepper and cook  over  medium heat,
  stirring occasionally, about 5 to 8  minutes  or  until onion is
  tender.
  
  Stir  in the reserved meat, tomato puree, tomato paste,  water, basil,
  oregano, sugar, 3/4 teaspoon salt, 1/4 teaspoon  pepper and bay leaf
  and bring to boil.  Cover and  simmer,  stirring occasionally, about
  2 hours, or  until  flavors  mingle  and mixture thickens slightly
  (there will be about 4 1/2 to 5  cups of sauce).
  
  Combine ricotta, 1/4 cup Parmesan, egg, 1/4 teaspoon salt,  and 1/4
  teaspoon pepper in a medium bowl; set aside.
  
  Bring  3  quarts  of  water to boil in  a  large  pot.   Add  1
  tablespoon salt,  then gradually add lasagne noodles  so  that water
  continues to boil.  Cook noodles until  barely  tender, about 5
  minutes, stirring once or twice;  do  not  overcook. Drain noodles;
  rinse in cold water and drain well.   Return noodles to pot and toss
  them gently with 1 tablespoon oil to prevent them sticking.
  
  Line  the  bottom of a a buttered 9 x 13 x 2-inch  pan  with  4
  lasagne noodles, cutting one as necessary to completely  cover the
  bottom. Spread evenly with half of  ricotta  mixture  (1 generous
  cup). Sprinkle evenly with half of mozarella (about 2 cups). Spread
  with half of the tomato/meat sauce.
  
  Top  with remaining 4 noodles, cutting one noodle as  above  so that
  the sauce mixture is completely covered.  Evenly layer  on remaining
  ingredients in the same order as above.  Sprinkle the top of the
  lasagne evenly with 1/4 cup Parmesan and  1/4  cup mozzarella.
  
  Bake  in a preheated oven at 375 for about 45 or 50 minutes  or until
  lasagne is hot in center.  Remove from oven;  let  stand for 15
  minutes. Cut in squares and serve on heated plates  with garlic bread.
 




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Recipe ID 23586 (Apr 03, 2005)

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