The worlds best lasagna
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The worlds best lasagna
  Lasagna    Pasta  
Last updated 6/12/2012 1:26:40 AM. Recipe ID 61206. Report a problem with this recipe.
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      Title: The worlds best lasagna
 Categories: Pasta
      Yield: 12 Servings
           MEAT SAUCE:
      2 lb Lean ground beef
      2 x  Medium onions, finely choppe
      3 x  Stalks celery, chopped
      5 x  Cloves garlic, minced
     28 oz Tomato sauce
      1 c  Red table wine
      1 lb Hot Italian sausage
      4 oz Mushrooms, finely chopped
      1 md Green pepper, chopped
  5 1/2 oz Tomato paste
     56 oz Stewed tomatoes
           Salt and pepper to taste
      1 ts Ea Basil, Sage, Oregano,
           Rosemary, tarragon,
      1 tb Coriander, crushed
    1/2 ts Ea Thyme, Cayenne pepper
      1    Bay leaf
      1 ts Anis seeds,crushed
      1 ts Celery seeds crushed
      1 ts Sugar
      4 x  Large eggs, beaten
     16 oz Quark or low fat cottage
           Cheese, drained
    1/2 ts Pepper
      1 lb Spinash
      1 lb Low fat mozzarella cheese,
     15 x  Lasagna noodles, cooked
    1/2 lb Grated low fat Swiss cheese,
           Gruy=8Are or Emmanthal
  MEAT SAUCE:  Brown the lean ground beef and the Italian sausage in a
  large heavy frypan. Mash well to have a fine, smooth sauce. Pour off
  all the fat. Transfer to a large kettle. Add some oil to the frypan
  and saut=82 the vegetables until limp but not brown. Transfer to the
  kettle. Add the tomato paste, tomato sauce and crushed Italian
  tomatoes to the kettle with the wine, herbs and spices. Simmer for 1
  hour. Taste and adjust seasoning. Add sugar if necessary. Comtinue
  simmering for 3 hours or longer. FILLING: Thoroughly wash spinach.
  Put in a double boiler and steam spinach until cooked but not
  overcooked. Drain and chop. Put into a medium bowl and add Quark or
  low fat cottage cheese. Mix in 4 large eggs. Add some salt and pepper
  if desired. Set aside. Grate Swiss cheese and set aside. Slice
  mozzarella and set aside. For a lasagna pan of 10 x 14 x 2 inches you
  need 15 lasagna noodles. Cook noodles in rapidle boiling salted water
  until just tender. Rinse under running water and set aside. TO
  ASSEMBLE: In the bottom of a lasagna pan 10 x 14 x 2 in. spoon a
  layer of sauce to coat the bottom. Lay down a row of noodles. Cover
  with some of the spinach mixture. Lay a row of noodles crosswise.
  Cover with some of the Swiss cheese. Lay another row of noodles
  lengthwise. Cover with another layer of sauce. Repeat layering
  process until dish is full. Cover everything with a layer of
  mozzarella cheese and bake in an oven set at 350'F. until top is
  melted and lasagna is heated through. *** This sauce is mild, if you
  want more spice add some chili peppers with caution. *** Serve with a
  fresh salad and some fresh French or Italian crusty bread. Enjoy.

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Recipe ID 61206 (Apr 03, 2005)

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