"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lasagna Belmonte Recipe

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This recipe for Lasagna Belmonte, by , is from The Call Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Davis
Added: Sunday, November 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 medium-sized onion, chopped
3 tablespoons olive oil or salad oil
1 1/2 pounds lean ground beef
1 clove garlic, minced or mashed
2 cans (8 oz. each) tomato sauce
1 can (6 oz.) tomato paste
1/2 cup each dry red wine and water (or 1 cup water)
1 teaspoon oregano leaves
12 ounces lasagne noodles
water
1 pound (2 cups) ricotta cheese or small curd cottage cheese
1/2 pound mozzarella cheese, thinly sliced
1/2 cup shredded Parmesan cheese

Directions:
Directions:
Preheat oven to 350 F

In a large frying pan, saute onion in oil until soft; add beef and garlic, and cook, stirring, until meat is brown and crumbly. Stir in tomato sauce, tomato paste, wine and 1/2 cup water. Add 1 teaspoon salt, oregano, pepper, and sugar, stirring until mixed. Cover pan an simmer slowly about 1 1/2 hours.

Meanwhile cook noodles in boiling salted water as directed on the package, until tender, about 15 minutes. Drain thoroughly, rinse with cold water, and drain again. Arrange about 1/3 of the noodles in the bottom of a 9-by-13-inch shallow casserole dish, criss-crossing noodles to make an almost solid layer. Spread 1/3 of the tomato sauce over the noodles; top with 1/3 of the ricotta and mozzarella cheese. Repeat this layering two more mes. Top with Parmesan.
Bake, uncovered, in oven for 30 minute. Remove from oven and cut in rectangles to serve.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 1/2 hour

 

 

 

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