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 Lasagna

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jdog
Print Specialist
Print Specialist
jdog

Number of posts : 1419
Age : 57
Location : North Dakota & Minnesota Lakes Country
Registration date : 2007-01-19

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PostSubject: Lasagna   Lasagna Icon_minitimeTue Jan 23, 2007 3:05 am

I use my spaghette sauce for Lasagna ..... which repeated here for ease of reading, then will add the Lasagna recipe. The sauce is much better the day after it has been made, so just refridgerate overnight.

1 pound extra lean ground beef (93%)
1 onion, (chopped)

3 15 ounce cans Tomato Sauce
1 6 ounce can Tomato Paste
3 small cans Mushrooms (drained) whole or sliced mushrooms
1 Tablespoon Sugar
3 Tablespoons Worcestershire Sauce
1/2 teaspoon garlic powder

Brown ground beef and onion. Drain off fat. Add remaining ingredients. Simmer on low for 3 hours.

This does really need to be simmered for 3 hours, or will not taste good. It is even better the next day.



Lasagna noodles (cooked per package directions)

12 ounce package Mozzarella Cheese (use half for the cheese mixture, and the rest to top the lasagna.)
1 egg, beaten
16 oz part skim ricotta cheese
6 ounces (about half of the 12 ounce package) Mozzarella Cheese
1 tsp minced garlic ( I buy the stuff in the jar)
1/2 tsp pepper
1/2 tsp Salt
2 TBSP Parsley
3/4 C Parmesan Cheese (I buy the fresh shredded in the deli)
3/4 C Asiago cheese (I buy the fresh shredded in the deli)
Mix all of the cheese egg mixture together.

Layer lasagna noodles, egg/cheese mixture, mozzarella cheese, Spaghetti sauce, noodles, egg/cheese mixture,mozzarella cheese, and top with a generous portion of Spaghetti sauce, then top with Mozzarella Cheese.

Bake for 1 hour @ 350 degrees. I usually cover the pan with foil for about 40 minutes, and remove the foil for the last 20 minutes.
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