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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mock Ravioli Recipe

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This recipe for Mock Ravioli is from Sons of Italy - Weed Lodge #1269, 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 onions
2 cloves garlic
salad oil
2 lbs. ground bee
1 can tomato sauce
1 can tomato paste
water
1 small can mushrooms
1/2 tsp. Italian herbs (sweet basil and rosemary)
salt and pepper
1 pkg. frozen chopped spinach
4 eggs
1/2 cup chopped parsley
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 tsp. sage
1 lb. lasagna
Directions:
Directions:
Part I
Fry 2 onions and 1 clove garlic in salad oil. Add 2 lbs. ground beef, 1 can tomato sauce, 1 can tomato paste, 1 - 1/2 cups water, 1 small can mushrooms, 1/2 tsp. Italian herbs (sweet basil and rosemary), salt, and pepper. Simmer for 2 hours.

Part II
Cook 1 pkg. frozen chopped spinach in 2 cups water. While cooking, beat 4 eggs. Add 1/2 cup chopped parsley, 1 cup rolled dry bread crumbs, 1/2 cup grated Parmesan cheese, 1 clove garlic (mashed), 1/2 cup salad oil, 1 tsp. salt and 1 tsp. sage. Add spinach with water. Mix well.

Part III
Cook 1 lb. (12 oz) lasagna until tender. Grease 2 small casseroles or one large. Put in layer each of lasagna, spinach, and sauce.

Bake at 350º for 45 minutes.

Serves 16.

 

 

 

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