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LASAGNE 1 lb. ground beef 2 Tbsp. olive oil 3 1/2 c. tomatoes (No. 2 1/2 can) 2 (8 oz.) cans tomato sauce 2 Tbsp. instant minced onion 1/8 tsp. garlic powder 1 1/2 tsp. oregano leaves 1/4 tsp. rosemary leaves 1/4 tsp. basil leaves 1/2 tsp. m.s.g. 2 tsp. salt 1 tsp. sugar 1/2 lb. fresh mushrooms, sliced 1/2 lb. lasagne noodles 1 lb. Ricotta cheese 1/2 lb. Mozzarella cheese 1/4 c. grated Parmesan cheese Saute beef in hot oil until meat loses its pink color. Add tomatoes, tomato sauce, seasoning and mushrooms. Mix well; cook slowly 2 hours or until sauce is thickened. Cook noodles as directed on package; drain, rinse in cold water and sepa- rate. In a buttered 3 quart baking dish (13 x 9 x 2-inch pan) make 2 layers of noodles, meat sauce, Ricotta, slices of Mozzarella and Parmesan cheese in this order, using about half of each for each layer. Bake in 350 degrees oven for 30 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |