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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lasagna w/Burgundy Wine Meat Sauce Recipe

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This recipe for Lasagna w/Burgundy Wine Meat Sauce is from Zillweger Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
1 lb Ground Beef
1 lg Onion, chopped
1 Green Pepper, chopped
1 can (15 oz) Italian Tomatoes, finely chopped
1 can (6 oz) tomato paste
1 tomato paste can of water
3/4 cup burgundy wine
1 tsp salt
1/2 tsp pepper
1/2 tsp minced garlic
1 tbsp. Italian seasoning
1 tsp sugar

Cheese Filling:
1 lb ricotta cheese
1/2 cup parmesan cheese (grated)
2 beaten eggs
2 tbsp. parsley flakes
1/2 tsp pepper
1 8 oz package sliced mozzarella cheese
1 4 cup package shredded mozzarella cheese

Pasta:
1/2 lb Lasagna noodles, cooked and drained
Directions:
Directions:
Cook hamburger, onion and green peppers in large pot until meat is lightly browned. Drain off fat and return to pot. Stir in tomatoes, tomato paste, water, wine, spices and sugar. Simmer covered at least 1/2 hour, stirring occasionally.

In a separate bowl, combine ricotta cheese, parmesan cheese, eggs, parsley and pepper.

Spread a portion of sauce evenly across the bottom of a 13X9X2 baking pan. Place half the cooked noodles on this. Spread with cheese mixture. Top with the sliced mozzarella cheese. Cover with remaining noodles. Pour the remaining sauce over this. Sprinkle with the shredded mozzarella cheese. Bake covered in a 375 oven for 30 minutes. Uncover and bake an additional 20 minutes more. Remove from oven and let stand for a minimum of 10 minutes before cutting.
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Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
Best version of lasagna you'll ever eat. The secret is the burgundy wine!

 

 

 

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