Classic Lasagne Recipe
Ingredients
1 med. onion, chopped
2 cloves of garlic, crushed
4 tbsp. olive oil
1 1-ib. 12-oz. can tomatoes
2 6-oz. cans tomato paste
Salt
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
1/8 tsp. crushed red pepper
1 lb. ground beef chuck
1/2 lb. ground lean pork
1/4 c. chopped parsley
2 eggs
1/2 c. fine dry bread crumbs
Freshly grated Parmesan cheese
1/8 tsp. pepper
1 lb. curly edge lasagne
1 lb. ricotta cheese
1/2 lb. mozzarella cheese, sliced
Directions
Saute onion and garlic in saucepan in 2 tablespoons oil until lightly browned.
Add tomatoes, tomato paste, 1/2 cup water, 1/2 teaspoon salt, herbs and red pep- per.
Simmer, covered, for 1 hour.
Combine beef, pork, parsley, eggs, bread crumbs, 2 tablespoons Par- mesan cheese, pepper and 112 teaspoon salt.
Shape into 1/2-inch meatballs.
Saute in remaining oil until browned; add to sauce.
Simmer for 15 minutes.
Add 2 tablespoons salt to 6 quarts rapidly boiling water in large saucepan.
Add lasagne gradually so that water continues to boil.
Cook, stirring occasionally, until tender.
Drain in colander.
Arrange layers of lasagne, meatball mixture, ricotta and Parmesan cheeses in large greased casserole.
Top with mozza- rella cheese.
Bake at 375 degrees for about 25 minutes.
Add tomatoes, tomato paste, 1/2 cup water, 1/2 teaspoon salt, herbs and red pep- per.
Simmer, covered, for 1 hour.
Combine beef, pork, parsley, eggs, bread crumbs, 2 tablespoons Par- mesan cheese, pepper and 112 teaspoon salt.
Shape into 1/2-inch meatballs.
Saute in remaining oil until browned; add to sauce.
Simmer for 15 minutes.
Add 2 tablespoons salt to 6 quarts rapidly boiling water in large saucepan.
Add lasagne gradually so that water continues to boil.
Cook, stirring occasionally, until tender.
Drain in colander.
Arrange layers of lasagne, meatball mixture, ricotta and Parmesan cheeses in large greased casserole.
Top with mozza- rella cheese.
Bake at 375 degrees for about 25 minutes.
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