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REALMCCO
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1989-05-28
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REAL MCCOY LASAGNA
Sauce:
1 lb. italian sausage
1 T. olive oil
1 lb. ground chuck
1/2 c. chopped onion
1 crushed garlic clove
2 16-oz. cans tomatoes
1/2 t. basil
Filling:
1 lb. ricotta cheese
1 egg
Other:
1 lb. lasagna noodles
1/2 t. salt
1 t. olive oil
1/4 c. sugar
1 t. salt
1/2 t. black pepper
1/4 t. oregano
2 bay leaves
8 oz. tomato sauce
6 oz. tomato paste
1/4 c. parmesan cheese
salt and pepper to taste
boiling water
2 sliced boiled eggs (opt.)
1/4 c. mozzarella cheeseBrown sausage and beef in oil, breaking up meat. When
slightly browned, add onion until soft, then add garlic. Slowly
add next 7 ingredients. Add sauce and simmer 2 hours. Add paste
and simmer 1 hour. Stir frequently.
Boil 8 qts. water with 1/2 t. salt and 1 t. oil. Add
lasagna noodles on at a time. Cook uncovered 12 to 15 minutes.
Strain and rinse in cold water.
Mix together filling ingredients. Remove bay leaves from
sauce. Place 1/2 c. sauce in 8 x 12 or 9 x 13 pan. Top with
layer of noodles. Layer some sauce, 1 c. of ricotta mixture,
boiled eggs. Continue with layer of noodles, sauce, ricotta,
ending with sauce. Spread layer of mozzarella over all and top
with more sauce. Bake 25 minutes in 350-degree oven. Let stand
10 minutes. Makes 12 servings.
Date Entered: May 28, 1989
By: Donna Endreson