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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 The TBayTel Cookbook Project, 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:  
1 box of Whole Wheat Lasagna noodles
1 1/2 lb mozzarella cheese sliced

Sauce:
1 can crushed tomatoes
1 can diced tomatoes
1/2 can tomato paste
1 onion, cut finely
1 green pepper, cut finely
2 stalks celery, cut finely
1 cup fresh mushrooms, thinly sliced
2 to 4 cloves of garlic minced
3/4 tsp salt
1/4 tsp pepper
1/4 tsp oregano
1/4 tsp basil
1/8 tsp cayenne pepper
14 tsp Tabasco sauce
1/4 tsp Worcestershire sauce
1 bay leaf
3 to 4 hot Italian Sausages

Meatballs:
1 lb lean ground beef
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 egg
1 tbsp parsley
1/3 tsp salt
1/4 tsp pepper
1/4 tsp garlic salt
Directions:
Directions:
Sauce, mix all ingredients together and cook for 2 to 3 hours. Meatballs should be rolled very small, so they are bite size, add to sauce with other ingredients. Cook Lasagna noodles. To assemble lasagna: put small amount of sauce in the bottom of the pan, layer of noodles, sauce and mozzarella cheese then repeat. I normally end up with 3 layers. Cover pan with foil and bake at 350º for 1 1/2 hours.

 

 

 

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