Six Cheese Lasagna (Italy) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 T. olive oil, 1/2 c. chopped onions, 1/3 c. chopped carrots, 3 cloves garlic minced, 1 lb. lean ground beef (add 1 can of tomato paste and omit beef for a vegetarian option), 3 c. canned Italian plum tomatoes or fresh tomatoes in season, 1 can tomato paste, 3 T. melted butter, 1 tsp. crumbled oregano, 1T. crumbled basil, 1 tsp. salt, 1/2 tsp. freshly ground pepper, 2 T. dried parsley, 1/2 lb. cooked lasagna noodles (9-12 noodles), 1/2 lb. grated mozzarella cheese, 2 c. cottage cheese, 1/2 lb. grated yellow cheddar cheese, 1/2 lb. white cheddar cheese, 1/4 lb. freshly grated Parmesan cheese, 1/4 lb. grated Romano cheese.
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Directions: |
Directions: Heat the oil in a skillet. Add the onions, carrots, and garlic and cook, stirring until they are lightly browned. Push to the side of the pan and add the beef (or add tomato paste and omit ground beef). Break it up into bits, cooking until it loses its pink color. Puree the tomatoes in a blender or food processor, add to the meat, and simmer 15 minutes. Add tomato paste to the beef mixture. Add the butter, oregano, basil, parsley, salt, and pepper, partially cover, and simmer 30 minutes (or much longer if time allows). Preheat the oven to 375º. Assemble the lasagna by drizzling some sauce over the bottom of a rectangular baking dish.
Put in a layer of cooked noodles, sprinkle with some of each of the cheeses. Make another layer of noodles, sauce, and each of the cheeses. Finish with noodles and sauce. Sprinkle Parmesan cheese evenly over the top and bake 30 minutes to 1 hour or until hot and bubbling (If preparing ahead of time and heating from the refrigerator, this could take longer than 1 hour). Allow time to sit prior to serving. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: This was a favorite at Christmas potlucks at work--Marcia's original.
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