Lasagne - The House Specialty
Author's product rating: 
| Advantages: |
Delicious |
| Disadvantages: |
Takes time to prepare - but worth every minue ! |
| Recommend to potential buyers: |
yes |
This recipe for Lasagne has been in my family for over 25 years. It is one of our favorites. I do not cook it often, so it causes a ripple of excitement when my family finds out that it is on the menu. Why don't I cook it often? Only because it takes a bit of time to prepare. I cook it when I have the time to spare, and I MAKE the time to spare when I serve it for special occasions. I like keeping this recipe special...and so does my family.Ingredients:
1 lb ground beef
1/2 cup chopped green onion
medium onion, chopped
1 stalk celery, chopped
1 garlic clove, minced 1 tsp basil leaves
1/2 tsp salt
1/2 tsp oregano
dash black pepper
t tsp worcestershire sauce15 oz can tomatoes, cut up * (*) see tip below
15 oz tomato sauce *
1 can tomato paste *
4 oz can sliced mushrooms or mushroom pieces 8 oz pkg lasagne noodles
12 oz cottage cheese or ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup parmesan cheeseDirections:
Brown first 5 ingredients. Add next 9 ingredients.
*Tip: I usually blend the tomatoes, tomato sauce and tomato paste in the blender, and then add to the meat mixture. Simmer covered for 30 to 45 minutes. Meanwhile, cook lasagne noodles, according to package instructions. Heat oven to 350 degrees. In an ungreased 9 x 13 pan, layer noodles, meat sauce, cottage or ricotta cheese, mozzarella cheese. Repeat. On last layer use noodles, spread with meat sauce and sprinkle top liberally with parmesan cheese. Bake 40 to 45 minutes. Let stand 10 minues before serving. Just as a personal note, I prefer the ricotta cheese. Plus, I watch my sauce while I am simmering it to make sure I have it cooked down enough. The thicker the sauce, the better the lasagne will be. I hope you will take the time to try this out! If you like Lasagne, I promise you will be delighted! Enjoy!
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