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Lasagna Belmonte Recipe

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


Added: Wednesday, July 30, 2008


1 med. onion, chopped
3 T. olive oil or salad oil
1 1/2 lbs. lean ground beef
1 clove garlic, minced or mashed
16 oz. tomato sauce
16 oz. tomato paste
1/2 c. dry red wine
1/2 c. water
1 tsp. salt
1 tsp. oregano
1/2 tsp. pepper
1/2 tsp. sugar
12 oz. lasagna noodles
2 c. ricotta cheese
1/2 lb. mozzarella cheese, shredded
1/2 c. Parmesan cheese, shredded

In a large frying pan that has a cover, saute onion in oil until soft; add beef and garlic; cook, stirring until meat is brown and crumbly. Stir in tomato sauce, tomato paste, wine and water. (You may use 1 cup of water instead of 1/2 cup each of wine and water). Add salt, oregano, pepper and sugar; stirring until mixed. Cover pan and 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 9x13 inch shallow casserole dish, crisscrossing noodles. Spread 1/3 of the meat sauce over the noodles; top with 1/3 of the ricotta (you may use small curd cottage cheese) and mozzarella cheese. Repeat this layering two more times. Top with Parmesan cheese.

Bake uncovered at 350 for 80 minutes. Remove form oven and serve.

Personal Notes:
Personal Notes:
Nanny had two comments about his recipe:

"Mix the ricotta, mozzarella and Parmesan cheese together, and add 2 eggs, salt and pepper."

"The family loves this."




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