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Lasagne Naples Style

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Ingredients
  Ground beef 1 Pound
  Mild bulk italian sausage 1⁄2 Pound
  Chopped onion 1 Cup (16 tbs)
  Chopped fresh mushrooms 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned tomato puree 21 Ounce (2 Cans, 10 1/2 Ounce Each)
  Dry red wine 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Dried basil 2 Teaspoon, crushed
  Dried marjoram 1 Teaspoon, crushed
  Lasagna noodles 10 Ounce (Homemade / Packaged)
  Beaten eggs 2
  Ricotta cheese/Cream style cottage cheese 2 Cup (32 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Sliced mozzarella cheese 8 Ounce
Directions

In skillet cook beef, sausage, onion, mushrooms, and garlic till meat is brown.
Drain off fat.
Stir in tomato puree, wine, bay leaf, basil, marjoram, 1 teaspoon salt, and 1/4 teaspoon pepper.
Bring to boiling; reduce heat.
Boil gently, uncovered, about 10 minutes or till desired consistency, stirring occasionally.
Discard bay leaf.
Meanwhile, cook pasta in boiling salted water just till tender drain.
Rinse in cold water; drain.
Combine eggs, ricotta or cottage cheese, parmesan, and parsley.
Arrange half of the lasagne noodles in bottom of a greased 13 x 9 x 2 inch baking dish.
Spread with half of the ricotta mixture, half of the meat sauce, and half of the mozzarella cheese.
Repeat only the layers of pasta, ricotta, and meat.
Cover with foil.
Bake in 375° oven for 30 minutes.
Uncover; add the remaining mozzarella cheese.
Bake about 15 minutes longer or till heated through.
Let stand 10 minutes before serving.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef

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