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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Difficulty: Intermediate / Number of Servings: 10 |
Recipes with Lasagne
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Directions: Brown meat in oil. Add onion - cook until tender. Add tomato sauce and paste and seasonings; cover
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simmer 20 minutes. Place half of cooked noodles in bottom of 11x7 baking pan. Spread half of cottage cheese and parmesan cheese with parsley over noodles. Top with half of mozzarella cheese and half of meat sauce. Repeat layers. Bake at 350° for 45 minutes.
| Ingredients:
1/2 Pound(s) ground beef
1/2 Pound(s) Italian sausage
2 Tablespoon(s) salad oil
1/2 chopped onion
2 Ounce(s) small tomato sauce
2 Ounce(s) small tomato paste
1/2 Ounce(s) italian seasonings
417/10000 Ounce(s) black pepper
1/12 Ounce(s) salt
326/625 Pound(s) cooked and drained lasagna noodles
2 Cup(s) cottage cheese
2 Bunch(s) parsley
163/625 Pound(s) parmesan cheese
16 Ounce(s) mozzarella grated cheese |
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Herbed meatballs
74/6789 Pound(s) salt
869/10000 Ounce(s) pepper, black
1/2 plain bread crumbs
163/625 Pound(s) cheese, parmesan
3/10 Bunch(s) minced parsley
2 large egg
1 Pound(s) beef, ground |
Directions:
Mix the beef, eggs, basil, cheese, bread crumbs, salt and pepper in medium bowl until well blended.
Heat about 1/4 inch of oil in large skillet.
Take a handful of meat mixture, and working diretly over skillet, pinch off pieces no larger than a small grape, and flatten them slightly.
Cooking in batches to avoid overcrowding, carefully drop them into hot oil.
Fry, turning once, until evenly browned, 3 to 4 minutes.
Use a slotted spoon to transfer meatballs to a paper towel on a platter.
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Simple tomato sauce
1 Can(s) tomatoes, diced canned
2 Clove(s) medium garlic
264/5629 Quart(s) oil, olive
2 Bunch(s) minced parsley |
Directions:
Heat oil with garlic in medium saucepan over medium heat.
When garlic starts to sizzle, add tomatoes, basil, and salt and pepper to taste.
Simmer until sauce thickens slightly, 15 to 20 minutes.
Add meatballs to tomato sauce and heat through for several minutes; adjust seasonings.
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