Thursday, January 29, 2009

Baked Lasagne

1 lb. Cumberland's ALPINE EAGLE Lasagne
2 10 1/2 oz. can Spaghetti Sauce
1 lb. chopped meat
2 tbsp. cooking oil
1 lb. Ricotta (Italian pot cheese)
1/2 lb. Mozzarella (Italian soft cheese)
3 tbsp. grated cheese
salt & pepper to taste

Saute the chopped meat in hot cooking oil and break it up into small particles. Add the already prepared spaghetti sauce and allow to cook about 15 minutes longer. Season to taste.

Bring 6 quarts of water to rapid boil and add 2 tbsp of salt and 1 tbsp. of cooking oil. Add lasagne slowly 2 or 3 pieces at a time to boiling water and cook 10 to 12 minutes. Drain. Arrange lasagne in casserole in layers, alternating wtih layers of sauce, mozzarella and ricotta, until lasagne is all used, and ending in like sequence, ricotta last. Sprinkle with grated cheese. Bake in moderate oven (375 degrees) about 20 minutes, or until mozzarella is melted and serve. Makes 6 large or 8 medium servings.

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