Lasagne Naples Style Recipe
Ingredients
| Ground beef | 1 pound | |
| 1/2 pound mild bulk Italian sausage | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Mushrooms | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 2 10 1/2-ounce cans tomato puree | ||
| Dry red wine | 1/2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Dried basil | 2 Teaspoon, crushed | |
| Dried marjoram | 1 Teaspoon, crushed | |
| 10 ounces homemade or packaged lasagne noodles | ||
| Eggs | 2 , beaten | |
| 2 cups ricotta or cream-style cottage cheese | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Mozzarella cheese | 8 Ounce, sliced | |
Directions
In skillet cook beef, sausage, onion, mushrooms, and garlic till meat is brown.
Drain off fat.
Stir in tomato puree, wine, bay leaf, basil, marjoram, 1 teaspoon salt, and 1/4 teaspoon pepper.
Bring to boiling; reduce heat.
Boil gently, uncovered, about 10 minutes or till desired consistency, stirring occasionally.
Discard bay leaf.
Meanwhile, cook pasta in boiling salted water just till tender drain.
Rinse in cold water; drain.
Combine eggs, ricotta or cottage cheese, parmesan, and parsley.
Arrange half of the lasagne noodles in bottom of a greased 13 x 9 x 2 inch baking dish.
Spread with half of the ricotta mixture, half of the meat sauce, and half of the mozzarella cheese.
Repeat only the layers of pasta, ricotta, and meat.
Cover with foil.
Bake in 375° oven for 30 minutes.
Uncover; add the remaining mozzarella cheese.
Bake about 15 minutes longer or till heated through.
Let stand 10 minutes before serving.
Drain off fat.
Stir in tomato puree, wine, bay leaf, basil, marjoram, 1 teaspoon salt, and 1/4 teaspoon pepper.
Bring to boiling; reduce heat.
Boil gently, uncovered, about 10 minutes or till desired consistency, stirring occasionally.
Discard bay leaf.
Meanwhile, cook pasta in boiling salted water just till tender drain.
Rinse in cold water; drain.
Combine eggs, ricotta or cottage cheese, parmesan, and parsley.
Arrange half of the lasagne noodles in bottom of a greased 13 x 9 x 2 inch baking dish.
Spread with half of the ricotta mixture, half of the meat sauce, and half of the mozzarella cheese.
Repeat only the layers of pasta, ricotta, and meat.
Cover with foil.
Bake in 375° oven for 30 minutes.
Uncover; add the remaining mozzarella cheese.
Bake about 15 minutes longer or till heated through.
Let stand 10 minutes before serving.
Chef
