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MA BEEM'S LASAGNA

MA BEEM'S LASAGNA  image
Parent ID

3/4 lb. lasagna noodles (barely cooked)
2 small cans tomato paste
1 1/4 tsp. salt
1 c. onion (chopped)
1 T. sugar
1 c. celery (chopped)
3/4 tsp. oregano
1/2 c. green pepper (chopped)
1/4 tsp. basil
1 clove garlic (minced)
1/2 tsp. Worecstershire sauce
1 1/2 lb. ground round
1/2 tsp. black pepper
3 1/2 c. Italian tomatoes
1/4 lb. mushrooms (canned)

Saute' vegetables and garlic in oil. Add beef. Cook 5 minutes. Add tomatoes and seasonings and simmer 2 hours. Add mushrooms. In greased (9 x 13) inch pan, alternate layers of sauce, noodles and cheese {1/2 lb. Mozzarella, 1/2 C. Parmesan, 1/2 1b. Ricotta). Begin and end with sauce. Bake at 350 degrees for 35 minutes; longer if cold.

10 to 12 servings.

OCR Text

3/4 lb. lasagna noodles (barely cooked)
2 small cans tomato paste
1 1/4 tsp. salt
1 c. onion (chopped)
1 T. sugar
1 c. celery (chopped)
3/4 tsp. oregano
1/2 c. green pepper (chopped)
1/4 tsp. basil
1 clove garlic (minced)
1/2 tsp. Worecstershire sauce
1 1/2 lb. ground round
1/2 tsp. black pepper
3 1/2 c. Italian tomatoes
1/4 lb. mushrooms (canned)

Saute' vegetables and garlic in oil. Add beef. Cook 5 minutes. Add tomatoes and seasonings and simmer 2 hours. Add mushrooms. In greased (9 x 13) inch pan, alternate layers of sauce, noodles and cheese {1/2 lb. Mozzarella, 1/2 C. Parmesan, 1/2 1b. Ricotta). Begin and end with sauce. Bake at 350 degrees for 35 minutes; longer if cold.

10 to 12 servings.

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Subjects
Pasta