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LASAGNA Recipe

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This recipe for LASAGNA, by , is from CHILBERG 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!

Contributor:  
Contributor:  
LOUISE BRINKMAN

Category:
Category:

Ingredients:  
Ingredients:  
1 POUND GROUND BEEF
1 CLOVE GARLIC - MINCED
1 TEASPOON BASIL
1 1/2 TEASPOONS SALT
1 POUND CAN (2C) TOMATOES
2 SIX OUNCE CANS TOMATO PASTE

10 OUNCES LASAGNA NOODLES
3 CUPS FRESH RICOTTA or CREAMY COTTAGE CHEESE
1/2 CUP GRATED PARMESAN or ROMANO CHEESE
2 TEASPOONS PARSLEY FLAKES
2 BEATEN EGGS
2 TEASPOONS SALT
1/2 TEASPOON PEPPER
1 POUND MOZZARELLA CHEESE, SLICED VERY THIN

MEATBALLS
1 POUND GROUND BEEF
1 CUP FINE DRY BREAD CRUMBS
1/2 CUP GRATED PARMESAN CHEESE
1 TEASPOON MINCED PARSLEY
1 CLOVE GARLIC - CUT FINE
1/2 CUP MILK
2 EGGS BEATEN
1 TEASPOON SALT

Directions:
Directions:
BROWN MEAT SLOWLY - SPOON OFF EXCESS FAT
ADD NEXT FIVE INGREDIENTS
SIMMER UNCOVERED FOR 30 MINUTES, OCCASIONALY STIRRING.
YOU MAY ADD CHOPPED ONION WHILE BROWNING THE MEAT IF YOU SO DESIRE
YOU MAY ALSO ADD OREGANO TO THE SAUCE, AS WELL AS A COUPLE OF TEASPOONS OF SUGAR & PEPPER

COOK NOODLES IN A LARGE AMOUNT OF BOILING, SALTED WATER, UNTIL TENDER. DRAIN AND RINSE

COMBINE REMAINING INGREDIENTS EXCEPT FOR THE MOZZARELLA CHEESE. PLACE THE FOLLOWING INGREDIENTS IN ORDER LISTED, REPEATING LAYERS, UNTIL ALL ARE USED UP --
SAUCE - SINGLE LAYER OF NOODLES - RICOTTA MIXTURE - MEATBALLS - MOZZARELLA CHEESE
USE A 13 X 9 X 2 INCH OR SIMILAR BAKING PAN. BAKE AT 375 DEGREES FOR APPROXIMATELY 30 MINUTES. LET STAND FOR TEN MINUTES, BEFORE CUTTING INTO SQUARES.


MEATBALLS
SHAPE INTO 1 INCH BALLS. BROWN IN HOT FAT. SHAKE LIKE POPCORN WHEN BROWNING TO KEEP ROUND SHAPE. ADD SMALL AMOUNT OF WATER. COVER AND SIMMER APPROXIMATELY 30 MINUTES.

 

 

 

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