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BAKED LASAGNA | |
MEAT SAUCE: 1 lb. ground meat (1/2 pork & 1/2 beef) 1/4 c. olive oil 1 lg. onion, chopped 1/4 c. chopped parsley 1 clove garlic, chopped or pressed 1 carrot, grated 1 (#2 1/2) size can tomatoes, chopped 1 (6 oz.) can tomato paste 1/2 c. dry red wine (opt.) 1 tsp. salt 1 tsp. basil 1/4 tsp. pepper Saute onion, parsley, garlic and carrot in oil. Add meat and brown. Add tomatoes, paste, wine and water, salt, pepper and basil. Simmer 1 hour. 3/4 lb. Ricotta (Italian cottage cheese) 1 lb. Mozzarella cheese 4 c. meat sauce (above) 2 eggs 4 tsp. grated Parmesan cheese 1 1/2 tsp. salt 1/2 tsp. pepper Boil noodles. Rinse in cold water until noodles can be handled. Do not drain. Mix eggs and ricotta. Season to taste with salt and pepper. Grease baking dish and arrange the bottom with parallel layers of lasagna. Cover with meat sauce, Ricotta mixture and thin slices of Mozzarella. Sprinkle with Parmesan. Cover with another layer of lasagna, sauce and cheeses; continue until all is used. Bake in moderate oven for 30 minutes. Serves 8. |
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