Lasagna~Penzy's Recipe
This sauce recipe makes a 13 X 9 pan or cut the recipe in half to make a 9 X 9 pan.
Directions:
For the sauce:
16 oz. crushed tomatoes,
16 oz. tomato sauce or puree,
1 1/2 lbs. ground beef,
1 1/2 lbs. ground beef,
2 T olive oil,
1 large chopped onion,
1 t. dehydrated minced garlic,
2T. Turkish oregano,
1 t. rosemary,
1/2 T thyme leaves,
1/2 t. crushed California red peppers (this really adds to the sauce),
1 t. sugar,
1 t. salt,
2 t. French basil.
15 oz. ricotta cheese (I use cottage cheese, we like it better),
2 c. grated mozzarella,
1 T. olive oil.
Cook the onion, add the garlic, then the sauce, tomatoes and all spices excluding the basil. Simmer for 1-2 hours, adding the basil the final 10 minutes.
Cook the lasagna noodles, grease a pan. Put down a layer of noodles, cover with some sauce, dot on half of the ricotta or cottage cheese, then repeat. Put a third layer of noodles down, cover with sauce and then with the mozzarella cheese.
Bake at 325 for an hour, let sit for 10 minutes before serving.
1 large chopped onion,
1 t. dehydrated minced garlic,
2T. Turkish oregano,
1 t. rosemary,
1/2 T thyme leaves,
1/2 t. crushed California red peppers (this really adds to the sauce),
1 t. sugar,
1 t. salt,
2 t. French basil.
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1 lb. lasagna noodles, 15 oz. ricotta cheese (I use cottage cheese, we like it better),
2 c. grated mozzarella,
1 T. olive oil.
*
Directions:
Fry the meat in a separate pan so you can drain the drippings. Cook the onion, add the garlic, then the sauce, tomatoes and all spices excluding the basil. Simmer for 1-2 hours, adding the basil the final 10 minutes.
Cook the lasagna noodles, grease a pan. Put down a layer of noodles, cover with some sauce, dot on half of the ricotta or cottage cheese, then repeat. Put a third layer of noodles down, cover with sauce and then with the mozzarella cheese.
Bake at 325 for an hour, let sit for 10 minutes before serving.
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