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How To make Patsy's True Italian Lasagna
3 tb Olive Oil
1 c Chopped Onion
1 Clove Garlic
1 lb Ground Beef
2 ts Salt
28 oz Tomatoes, canned
8 oz Tomato Sauce
6 oz Tomato Paste
3/4 c Water
1/2 ts Basil
1/2 ts Oregano
1 ts Sugar
1 tb Dried Parsley
1 lb Lasagna Noodles
1 lb Cottage Cheese
2 Eggs
1 lb Mozzarella Cheese
1 c Grated Parmesan or R
Cheese or a mixture Heat the oil in a large heavy sauce pan. Saute onions and garlic for 5 minutes. Stir in ground beef, cook over medium heat for until browned. Add salt, tomatoes, tomato paste, tomato sauce, water, basil, oregano, sugar and parsley. Bring to a boil and simmer for 45 minutes. Cook lasagna noodles according to package directions. Add a tablespoon oil while cooking to prevent sticking. Drain, rinse and cool. Blend cottage cheese & egg in bowl. Preheat oven to 375 degrees. Grease a 13 x 9.5 x 3 inch baking pan.
Arrange alternate layers of sauce, lasagna, cottage cheese/egg mixture mozzarella, finishing with sauce. Sprinkle with parmesan or romano cheese. Bake for 35 minutes at 375 degrees (F). Let stand for 10 minutes before serving. NOTE: For the lazy mans' alternative, use uncooked noodles and add 1/ 3/4 cup of water to dish before baking. From: Wayne Woodman ~-- ==
Courtesy of Dale & Gail Shipp, Columbia Md. ==
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Brooklyn Brothers give you their spin on a lasagna pizza recipe. Pizza Lasagna has become very popular in certain parts of New York. Your tastebuds will be mesmerized by the garlicy crust, stimulating cream sauce and the layers of cheeses. A real crowd pleaser!
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The Crust:
• 28 – 30 oz of NY style dough (get the recipe on our channel)
• 5 TBSP of olive oil
• 2 cloves of garlic (pressed)
Ground beef Preparation:
• 1 & ½ lbs. of ground beef
• ¼ cup of olive oil
• ½ cup of diced onion
• 1 bay leaf
Cream Sauce Recipe:
• ½ cup of dice onion
• 4 cloves of garlic (chopped)
• ¼ cup of olive oil
• 1 tsp. of salt & ¼ tsp. of black pepper
• 8 fresh basil leaves
• 28 oz can of plum tomato (pureed)
• 1 pint of cream
• 1 cup of Parmesan cheese
• Add cooked ground beef
Finishing Toppings:
• 1 & ½ lbs. of whole-milk mozzarella
• 16 oz of whole-milk Ricotta cheese
• 6-8 lasagna noodle (cooked)
• 4 TBSP of Parmesan cheese
• 2 TBSP of chopped Italian parsley
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