Lasagne
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Makes: 10-12 servings
Prep time: 120 minutes
Cook time: 60-90 minutes
FILLING:
3 16-oz. containers ricotta cheese
3 eggs
1 lb. mozzarella cheese, shredded
1/2 c. grated Parmesan cheese
1/2 c. chopped fresh parsley
(may substitute dried parsley flakes)
6-8 cloves garlic, peeled
1/2 t. freshly ground pepper
OTHER INGREDIENTS:
2 lb. lean ground beef or Italian sausage
1 30 oz. jar spaghetti sauce
1 medium onion, chopped
1 medium green pepper, chopped
1 pkg. (16 oz.) lasagne noodles
In large bowl of food processor, add ricotta cheese, 2 eggs,
half of mozzarella cheese, Parmesan cheese, parsley, garlic,
and pepper. Process until a soft, spreadable mixture is
formed. If necessary, add a third egg to make the mixture
spreadable. Set aside until ready to assemble lasagne, or
store in airtight container in refrigerator until ready for
use.
Cook and stir ground beef over medium heat until light
brown; drain. Stir in onion, green pepper, and spaghetti
sauce. Simmer 10-15 minutes, stirring periodically.
Fill a large stockpot with water, bring to a rolling boil.
Put 6-7 lasagne noodles in pot; cook 6-7 minutes (do not
overcook). Remove to foil-lined baking sheet; put sheet of
aluminum foil over noodles. Repeat with remaining noodles.
Preheat oven to 350 degrees Fahrenheit. Use a lasagne pan
or deep baking dish at least 9"x13"x4".
Spoon about 3/4 to 1 cup of meat sauce on bottom of baking
dish, spread evenly over bottom. Arrange cooked lasagne
noodles over top; spoon meat sauce over top. Cover with
half of cheese mixture. Repeat layers of lasagne, meat
sauce, and cheese mixture. Top with layer of lasagne and
remaining meat sauce. Sprinkle remaining mozzarella cheese
on top.
Cover dish with foil; bake 45 minutes. Remove foil; bake
15-20 minutes more. Remove from oven; let stand 15 minutes
before cutting.
TO PREPARE AHEAD:
This dish may be prepared ahead and frozen. Assemble all
ingredients in dish, wrap unbaked dish tightly and freeze.
Frozen dish may be saved up to 3 months. Bake, frozen, at
350 degrees Fahrenheit about 2 hours, or thaw in refrigerator
overnight. Thawed dish will take about 1 hour for baking.
Test for doneness by inserting a knife in the center of the
dish to see if it is hot enough to serve.
If preparing a few hours ahead, cover and store in
refrigerator until ready for baking.
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