Advertisement
Recipe: Aunt Pauline's Lasagna
Similar Categories: Aunt, Paulines, Lasagna
3/4 lb. sweet Italian sausage, casing removed
1/2 cup olive oil
8 cloves garlic
1 x 28 oz can crushed Italian tomatoes
2 x 6 oz cans tomatoes, paste
28 oz water
1 1/2 tsp sugar
1 1/2 tsp oregano
1 1/2 tsp basil
1 1/2 tsp salt
1 tsp salt
1/2 tsp pepper
1 tsp pepper
1 cup parsley, chopped
3/4 lb. ground beef
1 egg
1/2 cup parmesan cheese
1 cup parmesan cheese
1 lb. mozzarella cheese, whole milk cheese is preferable
1 lb. ricotta cheese
aluminum foil
1 lb. curly lasagna noodles
Preheat oven to 350*t. Cut the sausage into small pieces. Using 21/4 cup of
olive oil, saut39 6 cloves of garlic and the sausage until brown. Add the
tomatoes, tomato paste, and water. On a plate, mix 121/2 teaspoons each of sugar, salt,
oregano and basil with 21/2 teaspoon of pepper and 21/2 cup of parsley. Add
seasoning mixture to sauce. Simmer sauce for an hour, uncovered. In a large bowl,
break ground beef into small pieces. Add in the egg, remaining garlic,
remaining parsley, 21/2 cup of Parmesan cheese, 1 teaspoon salt and 1 teaspoon pepper.
Mix together with your hands. Saut39 meat mixture in remaining olive oil until
brown. Add browned meat to sauce. Simmer uncovered for 2 more hours. Grate
mozzarella cheese. Put ricotta into a bowl; season with some pepper. Boil
about 4 quarts of water. Add lasagna to water one piece at a time. Cook until
tender. Drain. Assemble the lasagna in a 1321/2 by 921/2 by 3-inch pan. Lay out strips
of aluminum foil on the counter. Lay strips of lasagna on foil paper so they
won’t stick. Cover bottom of lasagna pan with a thin layer of tomato sauce.
Place strips of lasagna on top. Spread some ricotta cheese on top of pasta.
Sprinkle mozzarella on top of ricotta. Spread tomato sauce on top of
mozzarella. Spread Parmesan on top of sauce. Add another layer of pasta and repeat
layers. Bake for 30 minutes or until bubbly.
Yield:10
1/2 cup olive oil
8 cloves garlic
1 x 28 oz can crushed Italian tomatoes
2 x 6 oz cans tomatoes, paste
28 oz water
1 1/2 tsp sugar
1 1/2 tsp oregano
1 1/2 tsp basil
1 1/2 tsp salt
1 tsp salt
1/2 tsp pepper
1 tsp pepper
1 cup parsley, chopped
3/4 lb. ground beef
1 egg
1/2 cup parmesan cheese
1 cup parmesan cheese
1 lb. mozzarella cheese, whole milk cheese is preferable
1 lb. ricotta cheese
aluminum foil
1 lb. curly lasagna noodles
Preheat oven to 350*t. Cut the sausage into small pieces. Using 21/4 cup of
olive oil, saut39 6 cloves of garlic and the sausage until brown. Add the
tomatoes, tomato paste, and water. On a plate, mix 121/2 teaspoons each of sugar, salt,
oregano and basil with 21/2 teaspoon of pepper and 21/2 cup of parsley. Add
seasoning mixture to sauce. Simmer sauce for an hour, uncovered. In a large bowl,
break ground beef into small pieces. Add in the egg, remaining garlic,
remaining parsley, 21/2 cup of Parmesan cheese, 1 teaspoon salt and 1 teaspoon pepper.
Mix together with your hands. Saut39 meat mixture in remaining olive oil until
brown. Add browned meat to sauce. Simmer uncovered for 2 more hours. Grate
mozzarella cheese. Put ricotta into a bowl; season with some pepper. Boil
about 4 quarts of water. Add lasagna to water one piece at a time. Cook until
tender. Drain. Assemble the lasagna in a 1321/2 by 921/2 by 3-inch pan. Lay out strips
of aluminum foil on the counter. Lay strips of lasagna on foil paper so they
won’t stick. Cover bottom of lasagna pan with a thin layer of tomato sauce.
Place strips of lasagna on top. Spread some ricotta cheese on top of pasta.
Sprinkle mozzarella on top of ricotta. Spread tomato sauce on top of
mozzarella. Spread Parmesan on top of sauce. Add another layer of pasta and repeat
layers. Bake for 30 minutes or until bubbly.
Yield:10
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Aunt, Paulines, Lasagna
| Three Cheese Chicken Lasagna | Baja Lasagna |