Not so LASAGNE @ AT HOME COOKIN’
An old favorite from Peter and Sue, extracted from the black falling-apart, ring-bound binder on our kitchen shelf.
First, make Tomato Sauce
1 cup ½ cup olive oil
2 cups 1 cup finely chopped onion
8 cloves 4 cloves garlic, crushed
½ cup ¼ cup chopped fresh parsley
1 pounds ½ pound ground pork
2 pounds 1 pound ground chuck
4 cans 2 cans (2 lb. 3 oz.-size) Italian tomatoes
8 cans 4 cans (6-oz.-size) tomato
½ cup ¼ cup sugar
¼ cup 2 tablespoons salt
3 tablespoons 4 teaspoons dried orégano leaves
¼ cup 2 tablespoons fresh basil leaves, chopped
1 teaspoon ½ teaspoon freshly ground pepper
Sauté onion, garlic and parsley until onion is tender, about five minutes. Add meat; sauté until browned. Add rest of ingredients; mix well, mashing tomatoes with fork. Bring to stirring occasionally for three hours.
*or, 5 cans (1 lb. 12 oz.-size)
Additional Ingredients for Lasagne:
1 tablespoon salt
1 tablespoon olive oil
½ package (1 lb.-size) lasagne noodles
2 pounds ricotta cheese
1 pound mozzarella, thinly sliced or grated
1 jar (3 oz. size) grated Parmesan cheese NO NO NO [One key to a great lasagna is to use real, quality Parmesan cheese, most preferably the genuine, imported variety known as Parmigiano-Reggiano, and try to have it freshly grated.]
- In large kettle, bring water and salt to a boil. Add olive oil. Add all lasagne noodles, 2 to 3 pieces at a time. Return to boiling; boil, uncovered and stirring occasionally for 15 minutes. Drain, rinse under hot water.
- Preheat oven to 350° F. Grease a 13 x 9 x 2-inch baking dish.
- Spoon a little tomato sauce into prepared dish. Layer noodles, ricotta, mozzarella, tomato sauce and Parmesan.
- Bake uncovered for 45 to 60 minutes. Let stand 10 to 15 minutes before cutting to allow lasagne to solidify somewhat which will make serving easier.
Yield: Serves 6 easily.
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Copyright © 1999-2005 S.H. Klock/ The Recipe Reader / at Home Cookin’.