Caprini's Baked Lasagna

Caprini's Baked Lasagna Categories: Pasta|Italian|Viviano Family Recipes|Main dishes
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Carme Engel

Sauce
    2 teaspoons  butter
    2 teaspoons  olive oil
    1 pound  ground veal
    ˝ pound  lean ground pork
    1 small  onion, chopped fine
    ˝ small  celery heart, chopped fine
    2 sprigs  parsley, chopped fine
    2 (2˝-ounces)  fresh mushrooms, chopped fine
    1 clove  garlic, chopped fine
    1 can  No. 2˝ Italian style California tomatoes
      salt
      pepper
    pinch  mixed pickling spice
    1/3 teaspoon  oregano
Lasagna noodles
    3  eggs
      water, equal to the three eggs
    ˝ teaspoon  salt
    6 drops  egg shade color
      flour, enough to mix a rather hard dough
Filling
      ricotta, crumbled, (optional)
      romano cheese, grated
      mozzarella, sliced
      paprika

Sauce: Mix veal, pork, onion, celery, parsley, mushrooms, and garlic together. Melt butter and add olive oil. Sauté meat mixture in butter and oil until meat is browned and begins to stick to the bottom of the pot. Add tomatoes and season with salt, pepper, pickling spice, and oregano. Cook over low heat for 1 to 1˝ hours.

Lasagna noodles: Break eggs in bowl and add water. Add salt and egg shade color, and enough flour to mix a rather hard dough. Roll out on a floured board and cut into 1-inch ribbons.

To assemble: Boil lasagna noodles in salted boiling water for 5 minutes. Line a baking dish with sauce. Then layer the cooked lasagna, sauce, ricotta (if used), grated cheese, until the pan is full. Top with slices of mozzarella, spread thinly with paprika and bake until golden brown. Cut and serve. Add sauce and grated cheese to each serving.

Sent along to me by Carme Engel.

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