"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

Lasanga Recipe

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This recipe for Lasanga, by , is from Sissy Martin's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sissy Martin

Category:
Category:

Ingredients:  
Ingredients:  
1 large bottle of Marinara Sauce or better yet homemade
1 lb. of Hot Italian Sausage
1. lb. of Sweet Italian Sausage
1 lb. ground beef
1 large container of ricotta cheese
1 lb. mozzarella cheese
1 lb. provolone cheese
1 lb. sharp shredded cheese
1/2 lb. of grated parmesan cheese
1/2 lb. grated Romano cheese
2 boxes of lasagna noodles ( I prefer no boil)

Directions:
Directions:
Brown meats till pink gone. I add water to keep from burning or drying out.
Drain water/grease from meat.
Add Sauce
Prepare the pan either foil or cassarole with ladle of sauce
the fill with layer of noodles
Ladle meat mix with some sauce (more meat)
ricotta cheese-spoon/dollop on each noodle
sprinke some of each cheese
continue to build layers till last layer no ricotta cheese

Bake in a pre-heated over at 375 for about an hour. I don't cover with foil but is an option.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 and 1/2 hour
Personal Notes:
Personal Notes:
I buy the links of sausage but cut long slit while still chilled so not to have the casing in the sauce. The reason why I add water to the meat for browning it removes alot more of the fat and helps breaks up the meat.

 

 

 

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