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Traditional Italian Lasagna Recipe

• 1 can (28oz) crushed tomatoes • 2 cans (6oz each) tomato paste • 2 cans (6.5oz each individual) canned tomato sauce • 1/2 cup water • 2 tbsp sugar • 1 1/2 tsp dried basil leaves • 1/2 tsp fennel seeds • 1 tsp Italian seasoning • 1 tbsp salt • 1/4 tsp ground black pepper • 4 tbsp new chopped parsley • 12 lasagna noodles • 16 oz ricotta cheese • 1 egg • 1/2 tsp salt • 3/4 lb sliced mozzarella cheese • 3/4 cup Parmesan cheese, grated Directions • Preheat oven to 375 levels • Cook sausage, floor beef, onion, and garlic within a Dutch oven in excess of medium heat right until browned. • Add crushed tomatoes, tomato paste, tomato sauce, and h2o. Combine nicely • Stir in sugar, basil, fennel seeds, Italian seasoning, 1 tbsp salt, black pepper, and 2 tbsp parsley. • Cover and simmer for approximately 1 1/2 several hours, stirring once in a while. • Meanwhile, deliver a large pot of salted drinking water to the boil. Include lasagna noodles to boiling h2o and cook dinner for eight to 10 minutes. Drain noodles, and rinse with cold h2o. • Combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt in the medium sized bowl • In a 9×13 inch glass baking dish unfold one 1/2 cups of meat sauce. Organize 6 noodles in excess of meat sauce. Distribute one 50 % from the ricotta cheese combination along with the noodle layer. Best that has a third from the sliced mozzarella cheese. Unfold one more 1 1/2 cups of meat sauce in excess of mozzarella cheese after which you can sprinkle 1/4 cup Parmesan cheese on top rated. • Repeat these layers and top while using the remaining mozzarella and Parmesan cheese. Protect baking dish with foil that's been sprayed with cooking spray. • Bake twenty five minutes. Eliminate foil and bake yet another 25 minutes. Traditional Italian Lasagna Recipe

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