LadyHawk108
03-09-2001, 03:58 PM
Baked Lasagna
--------------------------------------------------------------------------------
Meat Sauce
1/2 lb lean ground beef
1/2 lb sweet Italian sausage (has fennel no pepper) bulk otherwise remove casings before cooking
2 tbsp extra virgin olive oil
2 cloves garlic, chopped fine
2 lb canned Italian plum tomatoes (chop in food processor)
1 lb can tomato puree
2 tsp dry basil
6 green olives, fine chop
1 tsp capers minced
Brown meat in a large (12") skillet with olive oil. When cooked, add garlic, spices, and remaining ingredients.
Allow to simmer about 1 hour, stir to prevent sticking.
Filling
1 1/2 lb ricotta cheese (whole milk type preferred)
2 eggs, beaten
1/2 spinach (frozen preferred - thaw and drain well)
if using fresh, wash to remove grit and mince.
1/2 cup grated Romano or Parmesan cheese
1 lb Mozzarella or Provolone cheese, sliced or grated (combine both cheeses for a different flavor)
Drain the ricotta cheese in a strainer to remove most of the liquid. In a large glass or stainless steel bowl, combine the ricotta cheese, beaten eggs, grated cheese and spinach.
Boil 1 pound of lasagna noodle in 5 quarts of salted water. Cook on a few minutes until the noodle start to look flexible, the noodle will cook fully in the oven. Rinse in cold water and drain well.
You can also use the noodle uncooked, they will be fully cooked and tender when the lasagna has cooked.
Preparing
use a 13x9" baking dish
Coat the bottom of the baking dish with a small amount of the sauce - very light coat to prevent sticking.
Place a layer of the lasagna noodle on the bottom, spread the filling over the noodle layer covering fully. Try not to spread it too thick, about 1/8 - 1/4 inch is fine. Add some of the meat sauce, spread with a spatula. You don't need a lot of sauce, just enough to cover the filling. Add some shredded mozzarella or provolone cheese, and sprinkle on some grated cheese.
Repeat for each layer.
The top layer should be noodles, covered with a layer of sauce, and sprinkled with the cheeses.
Bake uncovered in a preheated oven at 375F for about 30 minutes or until cheeses have melted.
Allow the lasagna to rest for about 10 minutes before cutting (you can cover loosely with foil and a heavy towel to keep warm.)
Serve with the remaining sauce.
Add some warm crusty Italian bread for a filling meal.
Contributed by Angie B.
"No man can establish himself by wickedness,but good men have roots that cannot be dislodged" Proverbs 11:3
originally posted by tacitus c
--------------------------------------------------------------------------------
Meat Sauce
1/2 lb lean ground beef
1/2 lb sweet Italian sausage (has fennel no pepper) bulk otherwise remove casings before cooking
2 tbsp extra virgin olive oil
2 cloves garlic, chopped fine
2 lb canned Italian plum tomatoes (chop in food processor)
1 lb can tomato puree
2 tsp dry basil
6 green olives, fine chop
1 tsp capers minced
Brown meat in a large (12") skillet with olive oil. When cooked, add garlic, spices, and remaining ingredients.
Allow to simmer about 1 hour, stir to prevent sticking.
Filling
1 1/2 lb ricotta cheese (whole milk type preferred)
2 eggs, beaten
1/2 spinach (frozen preferred - thaw and drain well)
if using fresh, wash to remove grit and mince.
1/2 cup grated Romano or Parmesan cheese
1 lb Mozzarella or Provolone cheese, sliced or grated (combine both cheeses for a different flavor)
Drain the ricotta cheese in a strainer to remove most of the liquid. In a large glass or stainless steel bowl, combine the ricotta cheese, beaten eggs, grated cheese and spinach.
Boil 1 pound of lasagna noodle in 5 quarts of salted water. Cook on a few minutes until the noodle start to look flexible, the noodle will cook fully in the oven. Rinse in cold water and drain well.
You can also use the noodle uncooked, they will be fully cooked and tender when the lasagna has cooked.
Preparing
use a 13x9" baking dish
Coat the bottom of the baking dish with a small amount of the sauce - very light coat to prevent sticking.
Place a layer of the lasagna noodle on the bottom, spread the filling over the noodle layer covering fully. Try not to spread it too thick, about 1/8 - 1/4 inch is fine. Add some of the meat sauce, spread with a spatula. You don't need a lot of sauce, just enough to cover the filling. Add some shredded mozzarella or provolone cheese, and sprinkle on some grated cheese.
Repeat for each layer.
The top layer should be noodles, covered with a layer of sauce, and sprinkled with the cheeses.
Bake uncovered in a preheated oven at 375F for about 30 minutes or until cheeses have melted.
Allow the lasagna to rest for about 10 minutes before cutting (you can cover loosely with foil and a heavy towel to keep warm.)
Serve with the remaining sauce.
Add some warm crusty Italian bread for a filling meal.
Contributed by Angie B.
"No man can establish himself by wickedness,but good men have roots that cannot be dislodged" Proverbs 11:3
originally posted by tacitus c