Italian Sauce and Lasagna
Alison
ingredients
- Sauce:
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 large onions, chopped
- 1 (2 lb., 3 oz.) can tomatoes
- 1 (6 oz.) can tomato paste
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon oregano
- 1 teaspoon basil
- Few dried pepper seeds
- 1/2 cup water
- 1 lb. Ground beef
- 1/2 lb. Italian sausage (optional)
- 1 egg
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 6 tablespoons chopped parsley
- Lasagna:
- 1 pkg. Lasagna noodles
- Oil
- 1 carton cottage cheese (ricotta cheese can be substituted)
- 1/2 lb. Mozzarella, thinly sliced
- 1/2 -1 cup Parmesan cheese
- 1/2 lb. Fresh mushrooms (optional)
directions
- 1
Sauce:
- 2
1. Heat oil in large saucepan; add garlic and onion; cook over low heat 10 minutes
- 3
2. Add tomatoes, tomato paste, 1 t. salt, sugar, oregano, 1/2 t. basil, red pepper seeds and water; simmer over low heat 1 1/2 hours stirring occasionally.
- 4
3. Thoroughly mix beef, sausage, egg, garlic salt, remaining salt, pepper, remaining basil and 2 T. chopped parsley
- 5
4. Drop by spoonful into oil in skillet; brown slightly
- 6
5. Add to sauce, cook uncovered for 30 minutes
- 7
Lasagna:
- 8
1. Cook lasagna in large amount of boiling salted water according to directions on package; drain
- 9
2. Spoon some of sauce into bottom of 13x9x2 inch or larger baking pan. Arrange drained lasagna in layers in pan, overlapping them slightly
- 10
3. Spoon over about 1/4 meat sauce and cottage (or ricotta) cheese
- 11
4. Top with mozzarella cheese and chopped parsley
- 12
5. Repeat until all ingredients are used, making top layer sauce and Parmesan cheese
- 13
6. Bake at 325° for 40-45 minutes or until hot and bubbling
Source: Patricia Dendy Williams
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