Side Pannel
Mama Donimo's Lasagne
Ingredients List
- 1 lb Lasagne noodles
- 8 qt Water
- 3 tb Olive oil
- 1 lb Mozzarella cheese; sliced
- 2 c Parmesan cheese; grated
Directions
TOMATO SAUCE
3 tb Olive oil
1/2 lb Ground beef
1/2 lb Ground sausage
1 Onion; chopped
2 Cloves garlic; minced
3 tb Minced fresh parsley
1 cn (6-oz) tomato paste
1 cn (28-oz) tomatoes; roughly
-chopped with the juice
BECHAMEL SAUCE
3 tb Butter
3 tb Flour
2 1/4 -(up to)
2 1/2 c Milk
Salt
Pepper
In a large saucepan heat the olive oil. Add meats and all remaining sauce
ingredients and brown, crumbling the meats with a fork. Combine well. Cover
and simmer 45 minutes. Stir occasionally. While the sauce is simmering,
cook the lasagne noodles in salted water and olive oil for 12 to 15
minutes. Stir to prevent sticking. Drain, rinse and lay side by side on
paper towels to drain.
Make the Bechamel sauce as follows: Melt the butter in a medium-sized
saucepan over low heat. Gradually stir in the flour. Slowly add the milk,
stirring. Season with salt and pepper. Cook over a low flame, stirring
constantly, until sauce begins to thicken. This should be a fairly thin
sauce. (It's purpose is to keep the noodles moist.) To assemble: Butter a
lasagne pan or a 3 quart casserole and layer as follows: a thin layer of
tomato sauce, lasagne noodles, a thin coating of Bechamel sauce, a layer
each of Parmesan and Mozzarella cheese. Keep repeating layers until all
ingredients have been used, ending witii Cheeses on top. Bake in preheated
oven for 20 minutes or until a light, golden crust forms on top. Let cool
slightly before serving. Yield: 10 servings.
ANN MONTEDONICO
MEMPHIS, TN
3 tb Olive oil
1/2 lb Ground beef
1/2 lb Ground sausage
1 Onion; chopped
2 Cloves garlic; minced
3 tb Minced fresh parsley
1 cn (6-oz) tomato paste
1 cn (28-oz) tomatoes; roughly
-chopped with the juice
BECHAMEL SAUCE
3 tb Butter
3 tb Flour
2 1/4 -(up to)
2 1/2 c Milk
Salt
Pepper
In a large saucepan heat the olive oil. Add meats and all remaining sauce
ingredients and brown, crumbling the meats with a fork. Combine well. Cover
and simmer 45 minutes. Stir occasionally. While the sauce is simmering,
cook the lasagne noodles in salted water and olive oil for 12 to 15
minutes. Stir to prevent sticking. Drain, rinse and lay side by side on
paper towels to drain.
Make the Bechamel sauce as follows: Melt the butter in a medium-sized
saucepan over low heat. Gradually stir in the flour. Slowly add the milk,
stirring. Season with salt and pepper. Cook over a low flame, stirring
constantly, until sauce begins to thicken. This should be a fairly thin
sauce. (It's purpose is to keep the noodles moist.) To assemble: Butter a
lasagne pan or a 3 quart casserole and layer as follows: a thin layer of
tomato sauce, lasagne noodles, a thin coating of Bechamel sauce, a layer
each of Parmesan and Mozzarella cheese. Keep repeating layers until all
ingredients have been used, ending witii Cheeses on top. Bake in preheated
oven for 20 minutes or until a light, golden crust forms on top. Let cool
slightly before serving. Yield: 10 servings.
ANN MONTEDONICO
MEMPHIS, TN
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