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Meat Lasagna Recipe

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This recipe for Meat Lasagna, by , is from From Tuscany To You , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rena Nardelli


3/4 lb ground rib eye
1/4 lb ground proscuitto
1 lb onion, sliced thin
1 carrot sliced thin
6 0z olive oil
12 oz can san marzano tomatoes, crushed by hand
1 1 /4 lb mozzarella cheese sliced in 1/4 inch slices
1 1/2 lbs ricotta cheese
1/4 lb romano cheese
15 sprigs of fresh parsley tied together by string

In a shallow pan, fry onion and carrot in olive oil until tender. Add the ground rib eye and proscuitto and sautee until the meat changes color. (approx 1-2 min) Add san marzano tomoatoes, tied parsley sprigs and salt and pepper to taste. When sauce comes to a boil, rmove the tied parsley and remove from heat, set aside.

Mix together the 3 cheeses. Line the bottom of a 9x14 baking dish with fresh or dry pasta sheets followed by a sparse layer of meat and sauce. coat each slice of mozzarella with a scoop of ricotta and place ricotta side down on meat layer. Repeat starting with the pasta sheet.




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