|by Jack Pizarello Bishop|
From Bolognese-style classics to lightly layered vegetarian dishes to decidedly upscale versions.
1 - 10 of 1,000 for meat lasagna for 50
In large pan (8 to 12 quarts) brown meat in 2 or ... paste and water. Cook at high speed and add 1 tablespoon butter, salt and pepper. Simmer 5 to 8 hours.
Brown beef; add ... until thick enough for serving. If the meat is fat, skim ... quarts for 1 hour 15 minutes at 10 pounds pressure. Makes about 3 quarts.
Brown meat, add chopped ... on low heat for an hour or ... sauce to make lasagna. Cook lasagna ... cheese. I always make two pans and freeze one pan unbaked.
Cook noodles according ... running water. Brown meat in frypan over ... and simmer, uncovered, for 5 minutes. Remove ... 350°F oven for 50 to 60 minutes.
Sauce: In skillet, ... garlic and basil for 3 minutes. Stir ... to 1 day.) Meat: Combine egg, ... Serve with remaining hot tomato sauce. Makes 8 servings.
In hot oil brown garlic and meat in skillet, stir ... 30 minutes. Cook lasagna as directed on ... with Parmesan cheese. Bake at 350 degrees for 30 minutes.
Beat the egg ... and parsley. Layer lasagna pan with sauce, ... cheese. Repeat as many times as you can. Cover with aluminum and bake 1 hour at 350 degrees.
Brown meat and garlic in ... boil and simmer for 30 minutes. While sauce is simmering, cook lasagna according to package ... reheated. Serves 8-10 people.
Combine beef, bread ... 1/4 cup mozzarella cheese and 1 egg. Spread over meat. Top with remaining tomato sauce and sprinkle with 1/4 cup mozzarella cheese.
In large skillet, brown ground meat and drain. Add ... and cook together for a few more ... 30 minutes. This is a great dish to freeze ahead for company!
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