March 27, 2010

FAMILY'S 50 YEAR OLD LASAGNA

Meatballs:

1 lb. gr. beef
1/4 cup onion, minced
1/4 cup Parmesan cheese
1 clove minced garlic
1/8 cup parsley flakes
1/2 teaspoon basil
1 egg
3/4 cup water
salt, pepper
bread crumbs
tomato sauce
2 cloves garlic minced or 1/4 cup onion minced
1/4 cup parsley flakes
1/2 teaspoon basil
2 large cans tomato sauce or whole tomatoes

remaining ingredients to be saved and added as layers of lasagna are put together in large roasting pan:

1 1/2 packages lasagna noodles
6 hardboiled eggs, chopped (must be included for distinctive taste)
1 lb. mozzarella, cubed
1 lb dry cottage cheese
1/2 pound pepperoni slices

Mix and form marble size meatballs. Let rest while sauce is brought to a simme. Drop in the simmering tomato sauce. To Prepare Sauce Heat minced Garlic (or onion) in 1/8 C. or more Olive Oil. Do not brown, just let them be kissed by the oil . Add Parsley and Basil, let them heat and then add remaining Sauce ingredients. Simmer with meatballs added until sauce thickens, stirring often.

Boil Lasagna noodles in large pan as directed on package.

Grease with olive oil--Large roasting pan. Layer Lasagna noodles to cover bottom of pan. Add some of extra ingredients (ie. cheeses eggs pepperoni) top with some of Sauce plus thin layer Parmesan. Continue layering beginning with noodles until last layer is sauce and Parmesan.

Bake in preheated 375 oven for 30 minutes.

ENJOY!!!

Submitted by: Jacqueline Lairpa

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