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Classic Lasagna
INGREDIENTS:
•
1/2 pound bulk Italian
sausage
•
1/2 pound ground beef
•
1 1/2 cups chopped onion
•
1 cup chopped carrot
•
3 garlic cloves, minced
•
1/4 teaspoon crushed red
pepper flakes
•
2 cans (28 ounces each)
whole tomatoes,
undrained
•
2 tablespoons tomato
paste
•
1 teaspoon sugar
•
1 teaspoons dried
basil
•
1 teaspoons dried
oregano
•
1 teaspoon salt
•
1 teaspoon pepper,
divided
•
2 cartons (15 ounces
each) ricotta cheese
•
3/4 cup grated Parmesan
cheese, divided
•
1 egg
• 1/3 cup minced fresh parsley
•
1 package (12 ounces)
lasagna noodles,
cooked, rinsed and drained
•
2 cups (8 ounces)
shredded mozzarella cheese
DIRECTIONS:
Preheat oven to 400 degrees.
In a large saucepan,
cook the sausage,
beef, onion, carrot,
garlic and pepper
flakes
over medium heat
until meat is
no longer pink;
drain.
Add the tomatoes,
tomato paste, sugar,
oregano, basil, salt
and 1/2 teaspoon
pepper; bring to a
boil.
Reduce heat; simmer,
uncovered, for 45
minutes or until
thick, stirring
occasionally.
In a small bowl,
combine ricotta, 1/2
cup Parmesan cheese,
egg, parsley and
remaining pepper.
In a greased 13 inch
x 9 inch baking
dish, layer:
1/4 of the noodles
1/3 of the ricotta
mixture
1/4 of the meat
sauce and 1/2 cup
mozzarella cheese.
Repeat layers twice.
Top with the
remaining noodles,
sauce and Parmesan.
Cover and bake for 45 minutes.
Sprinkle with remaining mozzarella; bake,
uncovered, 10 minutes longer.
Let stand 15 minutes before serving.
Serves 12
Vegetable Lasagna
INGREDIENTS:
•
18
uncooked
lasagna noodles
•
2 eggs
•
2 egg whites
•
2 cartons (15 ounces
each) ricotta cheese
•
4 teaspoons dried
parsley flakes
•
2 teaspoons dried basil
•
2 teaspoons dried
oregano
•
1 teaspoon pepper
•
8 cups
garden-style spaghetti
sauce
•
4 cups (16 ounces)
shredded mozzarella cheese
•
2 packages (16 ounces
each) frozen cut green beans or 8 cups cut fresh green beans
•
2/3 cup grated Parmesan
cheese
DIRECTIONS:
Preheat oven to 375 degrees.
Cook noodles according to package directions.
In a small bowl, whisk the eggs, egg whites,
ricotta cheese, parsley, basil, oregano and
pepper; set aside.
In each of
two
13 inch x 9 inch baking dishes coated with
cooking spray,
spread 1 cup spaghetti sauce.
Drain noodles; place three noodles over
spaghetti sauce in each dish.
Layer each with:
1/4 of the ricotta mixture
1 cup spaghetti sauce
1 cup mozzarella cheese
3 lasagna noodles and half of green beans.
Top each with the remaining ricotta mixture, 1
cup spaghetti sauce,
remaining lasagna noodles, spaghetti sauce and
mozzarella cheese.
Sprinkle Parmesan cheese over each.
Cover and freeze one casserole for up to 3
months.
Bake remaining lasagna, uncovered, for 40 to 45
minutes or until bubbly
and
edges are lightly browned.
Let
stand for 10 minutes before serving.
Serves 9 ~ Per casserole
To use frozen lasagna:
Thaw in the refrigerator overnight. Remove
from the refrigerator
30 minutes before baking. Cover and bake
at 375° for 1 1/4 to 1 1/2 hours or until
bubbly.
Let stand for 10 minutes before serving.
(9 servings each)
INGREDIENTS:
•
1 pound ground beef
•
1 cup chopped onion
•
1 garlic clove, minced
•
2 cups hot water
•
1 can (12 ounces) tomato
paste
•
1 tablespoon beef
bouillon granules
•
1 1/2 teaspoons dried
oregano
•
1 egg, lightly beaten
•
2 cups (16 ounces each)
cottage cheese
•
2 cups (8 ounces)
shredded mozzarella cheese,
divided
•
1/2 cup grated Parmesan
cheese
•
24 jumbo shell noodles,
cooked and drained
DIRECTIONS:
Preheat oven to 350 degrees.
In a large skillet, cook beef, onion and
garlic over medium heat until meat is
no longer pink;
drain.
Stir in the water, tomato paste, bouillon
and oregano; simmer, uncovered, for 30
minutes.
In a large bowl, combine the egg, cottage cheese, 1 cup mozzarella and
Parmesan cheese.
Stuff shells with cheese mixture.
Arrange in a greased 3 quart baking dish.
Pour meat sauce over shells.
Cover and bake for 30 minutes.
Uncover; sprinkle with remaining mozzarella
cheese.
Bake 5 minutes longer or until cheese is melted.
Serves 6 - 8
 
Salem's Den © Salem
2004
and Beyond
Created
by Salem of
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