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Lasagne
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| Materials: |
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9 lasagne strips
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1/2 lb. of Ricotta cheese |
| 1/3 crumbled Mozzarella cheese
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1/2 lb. of Parmesan cheese |
| 2 T. of olive oil |
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| Italian Meat
Sauce Ingredient: |
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1/4 C. of olive oil
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1 lb. of ground beef |
| 2 C. of diced tomatoes |
2 C. of tomato paste |
| 1/3 C. of beef stock |
1 C. of sliced mushrooms |
| 1 T. of fresh basil |
1 bay leaf |
| 1 t. of salt |
1/4 t. of black pepper |
| 1 T. of chopped garlic |
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| Procedures: |
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- Prepare Italian meat sauce: Heat 1/4 C. of olive oil,
add chopped garlic, ground beef, diced tomatoes, tomato
paste, beef stock, salt, black pepper, and bay leaf. Simmer
the sauce uncover about 1 hour. Add sliced mushrooms, basil
in the last 15 minutes. Remove and set aside.
- Cook strips of lasagne in boiling water and add 2 T. of
olive oil. Stir occasionally. Cook about 10-15 minutes.
Drain and separate the lasagne strips.
- Preheat oven to 350 degrees.
- Spread a layer of the sauce, then a layer of pasta, in
a rectangle baking dish. Cover with a sprinkling of each
of the three cheese. Continue to build layers. Make sure
to have enough meat sauce to cover the final layer of the
pasta and enough Parmesan cheese to dust the top.
- Bake about 30 to 40 minutes. Let it stands briefly before
cutting and serving.
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