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"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 is from Eating with the Vitals: From Our Table to Yours, 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:  
TWO POUNDS OF GROUND CHUCK, 1 OR 2 GARLIC CLOVES, MINCED, 1 TABLESPOON PARSLEY FLAKES, 1 TABLESPOON BASIL, 11/2 TEASPOON SALT, 1 LARGE CAN DICED TOMATOES, 2 6 OUNCE TOMATO PASTE, , 3 CUPS RICOTTA CHEESE, 1 TEASPOON SALT, 2 EGGS BEATEN, 1/2 CUP PARMESAN CHEESE, 2 TABLESPOONS PARSLEY, 2 CUPS MOZZARELLA CHEESE, SHREDDED, 6 LASAGNA NOODLES.
Directions:
Directions:
BROWN MEAT AND DRAIN, ADD GARLIC, 1 TABLESPOON PARSLEY, 1 TABLESPOON BASIL, 11/2 TEASPOON SALT, TOMATOES AND TOMATO PASTE. STIR IN AND LET SIMMER WHILE NOODLES COOK AND THE CHEESE MIXTURE IS MADE.
IN A BOWL MIX 3 CUPS RICOTTA CHEESE, 1 TEASPOON SALT, 2 EGGS BEATEN, 1/2 CUP PARMESAN CHEESE, 2 TABLESPOON PARSLEY, AND MOZZARELLA CHEESE. MIX THIS AND SET ASIDE.
SPRAY WITH PAM A 9 X 13 PAN AND LAY 3 NOODLES DOWN FIRST (PAT THEM DRY WITH A PAPER TOWEL), PUT HALF OF MEAT MIXTURE OVER THEM, SPREAD HALF OF CHEESE MIXTURE AND REPEAT 1 MORE LAYER. BAKE 375 FOR 30 MINUTES, LET SET 10 MINUTES.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
NOT AS LONG AS IT LOOKS!!!
Personal Notes:
Personal Notes:
THIS IS THE BEST LASAGNA I HAVE EVER ATE.

 

 

 

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