"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lasagna Recipe

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This recipe for Lasagna, by , is from The Kellner Family Cookbook over a 90 year Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ralph Kellner
Added: Saturday, August 12, 2017

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. lasagna noodles
1 lb. ricotta cheese
8 oz. mozzarella cheese
cup grated parmasan cheese
2 eggs

Lasagna sauce;
1 medium onion
2 clove minced garlic
2 tbsp. olive oil
1 lb. lean ground meet nor Italian hot sauage
3 cups Italian tomatoes
1 can ( 6 oz. ) tomato paste
2 cups water
1 tbsp. salt
⅛ tsp. suger
1 bay leaf
pinch of basel

Directions:
Directions:
Lasagna; cook noodles in boiling water for 25 minutes or until tender, stirring frequently, drain
arrange in shallow 1 qt. baking dish making 3 layers each of noodles,ricotta cheese, mozzerella cheese, marinara sauce ( or home made lasagna sauce ).
Bake in preheated oven at 325 for about 45 minutes.

Lasagna sauce;
Brown onions and garlic lightly in olive oil in sauce pan. Add meat and cook until browned stirring with fork. Add remaining ingredients and simmer uncovered for 1 hours. remove bay leaf.

 

 

 

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