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Lasagna
3/4 lb. ground beef
3/4 lb. ground pork
3/4 c. chopped onions
1 clove garlic (crushed)
2 c. water
2 (6 oz.) cans tomato paste
1 tsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1 lb. box of lasagna
4 c. (2 lbs.) Ricotta cheese |
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2 c. (8 oz.) shredded Mozzarella cheese
1/2 c. grated Parmesan cheese
4 eggs
1 tbsp. parsley flakes
Cook meat, onions and garlic until meat is browned and onion is tender, stir in water, tomato paste, parsley, salt and pepper. Bring to a boil, reduce heat and simmer 1 hour. Cook lasagna and drain. Mix ricotta, Mozzarella, Parmesan cheeses, egg and parsley. Set aside. Pour 1/2 cup sauce on bottom of 13 x 9 x 2 pan; arrange layer of lasagna over sauce (overlapping edges). Spread 1/3 of cheese mixture over sauce and cover with 3/4 cup meat sauce. Continue until all cheese
mixture is used and end with lasagna topped with 1 cup meat sauce. Sprinkle with additional Parmesan cheese and parsley. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer or until lightly browned.
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Spaghetti Pie
Crust:
6 oz. spaghetti
2 tbsp. margarine
1/3 c. Parmesan cheese
2 well beaten eggs
Filling:
1 lb. hamburger
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (8 oz.) can tomatoes, cut up |
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6 oz. can tomato paste
1/4 tsp. garlic salt
1 tsp. oregano
1/4 tsp. salt
1 c. (8 oz.) drained cottage cheese
1/2 c. shredded Mozzarella cheese
Cook spaghetti; drain. Stir in margarine. Add Parmesan cheese and eggs. Form crust and put in buttered 10 inch pie pan. Cook hamburger, onions and green peppers until brown. Drain. Add remaining ingredients except cheeses. Simmer for 20 minutes. Spread cottage cheese over spaghetti. Add beef/tomato mixture on top. Bake covered at 350 degrees for 1 hour. Uncover and sprinkle with Mozzarella cheese. Bake 5 minutes. |
Cooking Notes
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