Lasagna (Omer and Pat)
Serves 9.
Ingredients:
Tomato sauce:
¼ cup olive oil
½ cup finely chopped onion
1 clove garlic crushed
2 tablespoons finely chopped parsley
1 lb. ground pork
1 lb. ground chuck
1 can Italian tomato (2 lbs. 3 oz) undrained
2 cans (6 oz size) tomato paste
1 teaspoon dried basil leaves
2 teaspoons dried oregano leaves
1 tablespoon salt
¼ teaspoon pepper
2 Tablespoons sugar
Lasagna:
Tomato Sauce
1 Tablespoon salt
1 Tablespoon olive oil
½ pkg (1 lb. size) lasagna noodles
1 lb. ricotta cheese
1 lb. mozzarella cheese
1 jar (3 oz) grated parmesan cheese
Directions:
Tomatoe Sauce:
1. Slowly heat oil in large, deep, heavy skillet. In hot oil, saute onion,
garlic and parsley until onion is tender-
-about 5 minutes
2. add chuck and pork to skillet Saute meat stirring occasionally until meat
is browned.
3. add rest of sauce ingredients -stir to mix well. Bring to boil: reduce
heat and simmer, covered for 3 hours. Stir sauce occasionally during cooking
Lasagna:
Cook lasagna noodles 2 or 3 pieces at a time. Then return water to a boil
Cook noodles , uncovered 15 minutes. Stirring occasionally. Drain and
rinse under hot water.
Preheat oven to 350 degrees.
Grease a 13x9x2 inch baking dish.
To Assaemble
Spoon 1/3 tomato sauce evenly over prepared dish. Over sauce layer 1/3 each
of noodles, ricotta,
mozzarella and Parmesan
Repeat layer twice beginning with sauce and ending with parmesan
Bake uncovered 45 or 50 minutes or until the cheese is melted and the top is
browned.
Let stand 10 – 15minutes before serving to make serving easier
Makes 9 servings
