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LASAGNA
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| 12 PORTIONS 1 1/2 Lbs. Ground Beef Brown in large saucepan or Dutch Oven. Drain well. 1 Clove Garlic, Minced 1 1/2 Cups Onion Fresh, Chopped Add to meat. Cook until fragrant. 24 Oz. Chopped Canned Tomatoes 8 Oz. Tomato Puree 6 Oz. Tomato Paste 2 Teaspoons Salt 1/4 Teaspoon Black Pepper 1 1/2 Teaspoons Dry Oregano Leaves 1 1/2 Teaspoons Dry Basil Leaves 1/4 Cup Fresh Parsley, Chopped Add. Simmer 45 minutes, stirring often. 8 Oz. Lasagna Noodles Cook in boiling water as per package instructions. Drain. Set aside. 2 Cups Mozzarella Cheese, Shredded 2 Cups Cottage Cheese or Ricotta Cheese 4 Tablespoons Grated Parmesan Cheese Assemble in 9X13X2 inch pan: 1 cup of sauce 1/2 of the noodles 1 cup of cotage cheese or ricotta cheese 2 Tablespoons Parmesan cheese 2/3 cup Mozzarella cheese 1 1/4 cups of sauce Rest of noodles 1 cup cottage cheese or ricotta cheese 2 Tablespoons Parmesan cheese 2/3 cup Mozzarella cheese 1 1/4 cups of sauce 1/2 cup Mozzarella cheese Cover pan with plastic wrap and foil. Bake at 350°F. for 1 to 1 1/2 hours or until bubbly. Remove plastic wrap and foil for the last 20-25 minutes of baking to brown the top. Let set 10-15 minutes before cutting into portions. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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