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Lasagne - Modified
Nb persons: 16
Yield:
Preparation time:
Total time:
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| 1/4 C | veg. oil |
| 2 tsp. | dried basil |
| 1 1/2 C | diced onion |
| 2 tsp. | oregano |
| 2 cloves | garlic-minced |
| 1/4 C | minced parsley |
| 1 | green pepper, medium, chopped |
| 1 pd | lasagne noodles |
| 2 1/2 C | sliced mushrooms |
| 1 C | part-skim ricotta, divided into 2 equal portions |
| 2 cans | tomato sauce, 1 lb each |
| 1 can | tomato paste |
| 1 can | peeld tomatoes, Italian style, 28 oz. |
| 1/4 tsp | pepper |
| 3/4 pd | hamburger, or gr. turkey |
| 8 oz. | skim mozzarella |
| I tsp | salt |
| 4 oz. | grated parrnesan |
Heat veg. oil in large saucepan. Saute onions, garlic, green peppers, add mushrooms--saute til tender. Add meat, salt , pepper. Cook and drain off fat. Add tomato sauce, tomatoes, tomato paste, basil, oregano and parsley. Simmer I l/2 hours or until sauce is thickened. While cooking, if sauce becomes too thick, add small amounts of water. Cook lasagne noodles according to pkg. Drain, rinse. Combine ricotta and half of parmesan cheese. Presheat oven 350. Use two 13x9 pans. Spoon thin layer of sauce and cover
with noodles. Next. layer cheese mixture. Add some sauce and repeat layers. Top with sauce and rest
of parmesan. Bake 25. min. Let stand l0 minutes before cutting. Makes 16 serving.
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