"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lasagna Recipe

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This recipe for Lasagna, by , is from Nana's Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pittsburgh Steeler Franco Harris


3 large cloves garlic
1 lb. ground beef
1 13-oz. can tomato puree
1 6-oz. can tomato paste
1/4 tsp. basil
2 tsp. salt
1 large onion
1/2 tsp. oregano
1 can water (tomato paste size)
1/4 c. red wine
1/2 c. fresh romano
1 box lasagna noodles, UNCOOKED
1-1/2 lb. ricotta
12 oz. mozzarella
1/2-lb hot sausage, if desired

Lightly grease lasagna pan. Chop garlic and brown along with meat. Drain grease.

Combine puree and onion in blender and add to meat, along with other ingredients EXCEPT noodles and cheeses.

Cover and simmer 10 minutes.

Build your layered lasagna, then cover tightly with foil and bake at 350 for 1 hour.

Remove foil and let stand five minutes before serving.




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