Caprini's Baked Lasagna
Nb persons: 0
Source: Carme Engel
|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|
|pinch||mixed pickling spice|
|water, equal to the three eggs|
|6 drops||egg shade color|
|flour, enough to mix a rather hard dough|
|ricotta, crumbled, (optional)|
|romano cheese, grated|
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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