How To make Carol's Lasagna
10 oz Lasagna noodles
-(use enough noodles -to cover your baking -dish 6 layers deep) 1 t Salt for each quart
-of boiling water 1 lb Mozzarella cheese, grated
SAUCE:
1 lb Hamburger, lean
1 md Onion, minced
2 Garlic cloves, minced
1 lb Tomatoes, stewed
1 lb Tomato sauce
6 oz Tomato paste
1/4 t Sugar
1 t Salt
1 t Basil
1 t Parsley
CHEESE MIX:
2 Eggs, beaten
16 oz Ricotta cheese
8 oz Cottage cheese,
-small-curd 1/2 c Romano cheese, grated
1 T Parsley flakes
1 t Salt
1 t Oregano
Pepper to taste Brown meat and drain off fat. Heat, but don't brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes. Fill a very large pot with water. Add about 1 t of salt for each quart of water in the pot. Add the lasagna noodles. Make sure that you cook enough noodles to cover a 13x9 baking pan 6 layers deep. Pre-heat oven to 350 degrees F. Grease the inside of the baking pan with a light vegetable oil. Now make three filling layers. For each, put down 1/3 of the noodles, in two layers. Then spread 1/3 of the ricotta mixture on the noodles. Then sprinkle with 1/3 of the mozzarella cheese. Finally, top with 1/3 of the sauce. Bake uncovered for 40-45 minutes or until bubbly hot. Let sit for 5-10 minutes before serving.
NOTES: * A hearty lasagna with lots of meat and cheese -- Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagna recipe is one of my favorites. Yield: Serves 8-12. : Difficulty: moderate. : Time: 30 minutes preparation, 45 minutes baking, 10 minutes cooling. : Precision: Approximate measurement OK. : Paul Pomes : Univ of Illinois, CSO, Urbana, IL : UUCP: {ihnp4,pur-ee,convex}!uiucdcs!uiucuxc!paul : ARPANET: paul%uxc@a.cs.uiuc.edu CSNET: paul%uxc@uiuc.csnet : Copyright (C) 1986 USENET Community Trust
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Cooking with Momma T: Meat Lasagna
Meat Lasagna
Ingredients:
Sauce
2 lb Ground Turkey (Ground beef can be substituted, if desired)
1 large Green Pepper (chopped)
1 large Onions (chopped)
2 tsp All-Purpose Seasoning
1 tsp Black Pepper
2 tbsp Chili Powder
2 tbsp Italian Seasoning
2 jars (28 oz) Spaghetti Sauce
1 can (15 oz) Tomato Sauce
1 can (15 oz) Diced Tomatoes
8 o- 12 oz Cream Cheese (keep in refrigerator until ready to use)
4 cups Shredded Mozzarella Cheese
4 cups Shredded Cheddar Cheese
1/4 cup Sugar
Noodles
1 box (16 oz) Lasagna Noodles
4 cups Water
1 tsp Salt
Directions:
In a large pot over medium-high heat, add olive oil, peppers, onions and cook for 5 minutes. Add the ground turkey and cook until browned, stirring occasionally to break up the large chunks of meat. Add jars of sauce, diced tomatoes, tomato sauce, sugar, all-purpose seasoning, chili powder, Italian seasoning and stir until all ingredients are combined. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Remove from heat and set aside.
Noodles
In a large pot, bring 4 quarters of and 1 tablespoon of salt to boil over medium to high heat. Add noodles, reduce heat and boil for 15 minutes or until noodles are tender. Remove from heat, drain, rinse several times with cold Drain and set aside until ready to assemble.
Preheat oven to 400 degrees. In large 13 x 9 roasting pan (at least 3 inches deep), layer a thin layer of the meat sauce, a layer of cream cheese chunks (approx. 6 to 8 pieces), Sprinkle a hand full of both cheese and top with a layer of noodles. Repeat layering the meat sauce, cream cheese, cheese and noodles with the cheese. Finish by topping the lasagna with a layer of meat sauce, cream cheese, and any remaining cheese, cover with aluminum foil and Bake for 30 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let stand for 15 minutes
Quick, and Easy Instant Pot Lasagna
6 quart.
Enough for a family of four, with leftovers.
You may want to use 2 lbs of ground beef, instead of one pound.
If you do, keep the water at three cups, and use 45 ounces of sauce.
I added one van of mushrooms to the cooked ground beef.
Delicious!
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