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Imagevic
Jan 3, 2020 3:09 PM CST
Name: Vicki
North Carolina
From Angie

Lasagna


Here's my lasagne recipe. I do not use sausage but you could use it if you
prefer.

Sauce:

In dutch oven, place 1 tablespoon + 1 teaspoon olive oil, 2 tablespoons cooking
oil and 4 chopped buds of garlic. Saute on low heat until garlic is tender but not brown. Add 1 pound lean ground beef and brown, stirring so that the beef makes small crumbs. Add 1 teaspoon garlic salt (I just used garlic powder and sea salt), 1/2 teaspoon black pepper, 1 tablespoon Worcester sauce, 1 tablespoon sugar, 1 tablespoon oregano, 1 teaspoon parsley flakes and 1 teaspoon celery flakes.
Mix well and add 1 large can crushed tomatoes and 1 15-oz. can tomato sauce and 1 15-oz. can small diced tomatoes. Mix well and simmer, covered, for at least an hour.

In medium bowl beat 2 eggs and add 1 14-oz. container of ricotta cheese.
Add 2 teaspoons parsley flakes, 1/2 cup grated Parmesan cheese, 1 tsp.
black pepper, 1 tsp. salt, and 1 tsp. seasoning salt if desired.

In large baking pan or dish, place a thin layer of sauce, top with oven-ready
noodles, slices of mozzarella, add a dollop of the ricotta cheese mixture on each
cheese slice and smoosh around with the back of the spoon, another layer of
sauce, noodles, etc., ending with layer of mozzarella and ricotta. I sprinkle
some grated Romano cheese on top before baking.

Bake at 350 for 45 mins. Let stand about 10 minutes before serving.

Feel free to tweak the recipe to suit your taste.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art

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