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Recipes
Lasagna
For two 13"x9" pans, to freeze.
Ingredients:
for Sauce...
2 lb. ground beef
2 lb. ground pork
1/4 cup olive oil
2 medium onions, chopped
2 cloves garlic, minced
4 cans (15 oz. each) tomato sauce
4 cans (6 oz. each) tomato paste
Salt, pepper
2 tablespoons Italian Seasoning
3 Bay Leaves
12 sprigs parsley, chopped
6 cups water
for Ricotta Cheese filling...
4 lb. Ricotta
4 eggs, well beaten
2 tablespoon Salt
1 teaspoon pepper
for Lasagna Base...
2 lb. lasagna noodles
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
Directions:
1. In a dutch oven brown the meats in oil. Add onions and garlic and cook lightly. Add remaining sauce ingredients. Cover and simmer for two hours, stirring occasionally.
2. Combine the Ricotta Cheese filling ingredients and refrigerate until ready to assemble.
3. Cook noodles according to package directions. Add 2 tablespoons oil to water; drain in colander.
4. If you are freezing one or both of the casseroles, line the baking dish with heavy duty foil. Spoon a little sauce over bottom of each dish and arrange a layer of noodles, then a layer of filling. Cover each with about 3/4 cup sauce. Repeat, ending with noodles. Pour a cup of sauce over noodles. Sprinkle with cheeses.
5. Bake at 350° for 30 minutes.
6. To freeze: Cool and then freeze. Remove from baking dish, and wrap the frozen lasagna for frozen storage. When ready to use, unwrap, return to baking dish, thaw in refrigerator, and heat at 350° about 45 minutes.

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Here are some items you may find helpful when preparing this dish:

ABS 6 piece Mandolin Multi Slicer
Price: $15.50

Plastic Colander (11")
Price: $5.99

Non-Stick Baking/Roasting Pan (9")
Price: $16.50

Baking/Roasting Pan (2")
Price: $15.99

 


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