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Lasagna: This is really good in my opinion
1 lb. ground beef
1/2 lb. ground pork
1/2 cup onion, chopped
2 cloves garlic, crushed
2 T. olive oil
28 oz. can tomatoes
2-6 oz. cans tomato paste
1 tsp.salt
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. crushed red pepper
1/4 cup chopped parsley
Saute meat with onion and garlic in oil until meat is lightly brown. Drain grease. Add tomatoes, paste, 1 tsp. salt, basil, oregano, red pepper with 1/4 cup parsley. Simmer covered for 1 hour. Stir occasionally.
8 oz. lasagna noodles
16 oz. creamed cottage cheese or ricotta
4 oz. shredded mozzarella cheese
2 T. grated Paremesan cheese
2 eggs
1 1/2 tsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
Cook lasagna according to package directions. Drain well. Seperate lasagna and lay out flat on aluminum foil or wax paper to keep pieces from sticking together as they cool. Mix together ricotta or cottage cheese, mozzarella cheese, Parmesan cheese, eggs, 1 1/2 tsp.s parsley, 1/2 tsp. salt and pepper for filling. Pour 1 cup meat sauce on bottom of 13x9x2-inch pan. Arrange layer of lasagna (3 pieces) over meat sauce. Spread 1/2 of cheese filling over meat sauce. Top with layer of lasagna noodles, remaining meat sauce. Sprinkle with additional Parmesan cheese, if desired. Bake at 375 for 25 minutes. Allow lasagna to stand about 10 minutes for easier cutting. Makes 8 to 12 servings.
1 lb. ground beef
1/2 lb. ground pork
1/2 cup onion, chopped
2 cloves garlic, crushed
2 T. olive oil
28 oz. can tomatoes
2-6 oz. cans tomato paste
1 tsp.salt
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. crushed red pepper
1/4 cup chopped parsley
Saute meat with onion and garlic in oil until meat is lightly brown. Drain grease. Add tomatoes, paste, 1 tsp. salt, basil, oregano, red pepper with 1/4 cup parsley. Simmer covered for 1 hour. Stir occasionally.
8 oz. lasagna noodles
16 oz. creamed cottage cheese or ricotta
4 oz. shredded mozzarella cheese
2 T. grated Paremesan cheese
2 eggs
1 1/2 tsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
Cook lasagna according to package directions. Drain well. Seperate lasagna and lay out flat on aluminum foil or wax paper to keep pieces from sticking together as they cool. Mix together ricotta or cottage cheese, mozzarella cheese, Parmesan cheese, eggs, 1 1/2 tsp.s parsley, 1/2 tsp. salt and pepper for filling. Pour 1 cup meat sauce on bottom of 13x9x2-inch pan. Arrange layer of lasagna (3 pieces) over meat sauce. Spread 1/2 of cheese filling over meat sauce. Top with layer of lasagna noodles, remaining meat sauce. Sprinkle with additional Parmesan cheese, if desired. Bake at 375 for 25 minutes. Allow lasagna to stand about 10 minutes for easier cutting. Makes 8 to 12 servings.