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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PEPPY LASAGNA Recipe

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This recipe for PEPPY LASAGNA is from Schroeder Family Cookbook, 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:  
2 LB HOT PORK
1/2 CUP CHOPPED ONION
1/2 CUP CHOPPED CELERY
½ CUP CHOPPED CARROTS
1-16 OZ CAN TOMATOES
1 TEASPOON SALT
1-6 OZ CAN TOMATO PASTE
1/4 TEASPOON OREGANO
1/4 TSP. PEPPER
10 OZ LASAGNA NOODLES
3 CUPS (1-LB) COTTAGE CHEESE
1/2 CUP GRATED PARMESAN CHEESE
2 EGGS BEATEN
2 TABLESPOON PARSLEY
1/4 TEASPOON PEPPER
16 OZ MOZZARELLA SLICES
Directions:
Directions:
IN SKILLET, COOK SAUSAGE, ONION, CELERY AND CARROTS UNTIL MEAT IS BROWNED. DRAIN OFF EXCESS FAT. STIR IN TOMATOES, TOMATO PASTE, SALT, OREGANO AND FIRST 1/4 TEASPOON PEPPER. SIMMER, UNCOVERED 30 MIN. STIR OCCASIONALLY. COOK LASAGNA ACCORDING TO PACKAGE DIRECTIONS, DRAIN WELL. COMBINE COTTAGE CHEESE, PARMESAN, EGGS, PARSLEY, AND REMAINING PEPPER. PLACE 1/2 THE NOODLES IN A GREASED 13X9 BAKING DISH. SPREAD WITH 1/2 THE CHEESE FILLING, ADD 1/2 THE MOZZARELLA AND 1/2THE MEAT SAUCE. REPEAT. BAKE UNCOVERED IN 375 OVEN FOR 30 MIN. LET STAND 10-15 MIN. CUT INTO SQUARES AND SERVE.
Number Of Servings:
Number Of Servings:
8-12
Personal Notes:
Personal Notes:
I USUALLY USE MORE VEGETABLES THAN THIS CALLS FOR. JUST MAKE SURE YOU USE THE SAME AMOUNT OF EACH.

FOR A SAUCE I USE 6OZ OF TOMATO SAUCE AND ADD ¼ TEASPOON OF OREGANO AND THYME.

 

 

 

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