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BAKED LASAGNA 6 qt. water 1 Tbsp. salt 1 lb. lasagna noodles lasagna sauce lasagna filling 3/4 c. coarsely grated Romano cheese 1/2 lb. Mozzarella cheese, coarsely grated Bring water and salt to rolling boil in large pot. Add lasagna noodles and cook until tender, do not overcook. Remove from heat and run cold water into pot until noodles are cold, then drain. Use an oblong baking dish, 2 1/2 to 3-inches deep. Grease dish, cover bottom with some of the lasagna sauce (recipe to follow) and 2 tablespoons water. Add a layer of the drained noodles, a layer of lasagna filling (recipe to follow) and then a thin layer of sauce. Sprinkle with part of the grated Romano and Mozzarella cheeses. Repeat layers, finish off with noodles on top. Pour more sauce on top and sprinkle with remaining grated cheeses. Cover with foil and bake in a 375 degrees oven for 60 to 70 minutes. Lasagna Filling: Goes good with baked lasagna and lasagna sauce recipes. 1 lb. lean ground beef 1 lb. Ricotta cheese 3/4 c. grated Romano cheese 3 eggs pinch of salt 1/2 tsp. pepper 2 cloves garlic, minced 1/4 tsp. oregano Put all ingredients in mixing bowl and mix well. Use in lasagna recipe as directed. (There is no need to precook the meat, as it will cook with other ingredients in oven.) Lasagna Sauce: Goes with Baked Lasagna. 1/2 c. cooking oil 2 medium onions, finely chopped salt to taste 1/2 tsp. pepper 1/4 tsp. oregano 1 (6 oz.) can tomato paste 1 (6 oz.) can water 2 (29 oz.) cans Italian tomatoes, crushed Heat oil. Add onions, garlic; cook until brown. Add salt, pepper, oregano, tomato paste, water and tomatoes. Simmer, uncovered for 1 1/2 hours, stirring occasionally. Note: Any leftover sauce can be served on spaghetti. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |