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Simmered Lasagne Verde

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Ingredients
  Shallots 4 Tablespoon, diced
  Olive oil 1⁄2 Cup (8 tbs)
  Top round beef 1⁄2 Pound, ground
  Canned tomato paste 6 Ounce (1 Can)
  Canned tomatoes 1 Pound, peeled (1 Can)
  Bay leaves 2
  Oregano 1 Pinch
  Freshly ground black pepper To Taste
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Dry red wine 1⁄2 Cup (8 tbs)
  Lasagna verde 1 Pound
  Ricotta 1⁄2 Pint
  Mozzarella 1 Pound
Directions

Saute shallots in olive oil until transparent.
Add ground beef.
Brown.
Add tomato paste with equal part water and simmer.
Add tomatoes with spices.
Simmer over low heat for 1 hour.
Add wine.
Simmer for 1 hour.
Add small amounts of water if sauce becomes too thick.
Cook lasagne in rapidly boiling salted water.
Check with fork (al dente is good, i.e., not too soft.) Rinse.
While lasagne boils, prepare casserole.
Put layer of sauce on bottom, then quickly place in alternate layers lasagne, ricotta, Mozzarella in strips and sauce until all has been used up.
Cover casserole with aluminum foil and bake until done

Recipe Summary

Cuisine: 
Fusion
Course: 
Main Dish
Dish: 
Lasagna
Ingredient: 
Pasta

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