ISO: ISO Dawn_MO; I made your Italian Meatballs again last night. I used ground turkey
- Thread starter barb_b
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dawn_mo
Well-known member
I am glad you like them Barb. REC: McCall's Lasagna
I really like that recipe too. It comes from an old McCall's cookbook. It also has my favorite lasagna recipe in it. Both of my girlfriends claimed they had the best lasagna recipe, and it turned out it was the exact same recipe.
* Exported from MasterCook *
OUR FAVORITE LASAGNA
Recipe By :Jan/Cindi/McCall's Cookbook 1973
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
1 pound Italian sausage -- sweet or hot
1/2 pound ground beef, extra lean
1 medium onion -- finely chopped
2 cloves garlic -- or more to taste
2 tablespoons sugar
1 tablespoon salt
1 1/2 tablespoons dried basil
1/2 tablespoon fennel seed
1 tablespoon dried oregano -- crumbled
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
4 cups canned tomatoes -- undrained or
1 can 2lb. 3oz Italian style tomatoes -- undrained
2 cans tomato paste -- (6 oz size)
1 tablespoon salt
12 dry lasagna noodles -- (3/4 of 1-lb pkg)
15 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese -- thinly sliced
3/4 cup Parmesan cheese -- fresh grated
I a 5 quart Dutch oven, saute sausage, ground beef, onion, and garlic, stirring frequently, until well-browned, about 20 minutes. Add sugar, 1 tablespoon salt, the basil, fennel, pepper, and half the parsley; mix well. Add tomatoes, tomato paste, and 1/2 cu water, mashing tomatoes with wooden spoon. Bring to boiling; reduce heat; simmer covered and stirring occasionally, until thick, about 1 1/2 hours. In a large pot , cook lasagna noodles until just barely tender. Drain in colander; rinse under cold water. Dry lasagna noodles on a clean dry towel. Preheat oven to 375 degrees. In medium bowl, combine ricotta, egg, remaining parsley, and 1/2 teaspoon salt; mix. In bottom of 13-by-9-by-2-inch baking dish, spoon 1 1/2 cups sauce. Layer with 6 lasagna noodles, lengthwise and overlapping, to cover. Spread with half of ricotta mixture; top with third of mozzarella. Spoon 1 1/2 cups of sauce over cheese; sprinkle with 1/4 cup Parmesan. repeat layering, starting with 6 lasagna noodles and ending with 1 1/2 cups sauce sprinkled with Parmesan. spread remaining sauce; top with rest of mozzarella and Parmesan. Cover with foil; tucking around edge. Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer, or until bubbly. Cool 15 minutes before serving.
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I really like that recipe too. It comes from an old McCall's cookbook. It also has my favorite lasagna recipe in it. Both of my girlfriends claimed they had the best lasagna recipe, and it turned out it was the exact same recipe.
* Exported from MasterCook *
OUR FAVORITE LASAGNA
Recipe By :Jan/Cindi/McCall's Cookbook 1973
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
1 pound Italian sausage -- sweet or hot
1/2 pound ground beef, extra lean
1 medium onion -- finely chopped
2 cloves garlic -- or more to taste
2 tablespoons sugar
1 tablespoon salt
1 1/2 tablespoons dried basil
1/2 tablespoon fennel seed
1 tablespoon dried oregano -- crumbled
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
4 cups canned tomatoes -- undrained or
1 can 2lb. 3oz Italian style tomatoes -- undrained
2 cans tomato paste -- (6 oz size)
1 tablespoon salt
12 dry lasagna noodles -- (3/4 of 1-lb pkg)
15 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese -- thinly sliced
3/4 cup Parmesan cheese -- fresh grated
I a 5 quart Dutch oven, saute sausage, ground beef, onion, and garlic, stirring frequently, until well-browned, about 20 minutes. Add sugar, 1 tablespoon salt, the basil, fennel, pepper, and half the parsley; mix well. Add tomatoes, tomato paste, and 1/2 cu water, mashing tomatoes with wooden spoon. Bring to boiling; reduce heat; simmer covered and stirring occasionally, until thick, about 1 1/2 hours. In a large pot , cook lasagna noodles until just barely tender. Drain in colander; rinse under cold water. Dry lasagna noodles on a clean dry towel. Preheat oven to 375 degrees. In medium bowl, combine ricotta, egg, remaining parsley, and 1/2 teaspoon salt; mix. In bottom of 13-by-9-by-2-inch baking dish, spoon 1 1/2 cups sauce. Layer with 6 lasagna noodles, lengthwise and overlapping, to cover. Spread with half of ricotta mixture; top with third of mozzarella. Spoon 1 1/2 cups of sauce over cheese; sprinkle with 1/4 cup Parmesan. repeat layering, starting with 6 lasagna noodles and ending with 1 1/2 cups sauce sprinkled with Parmesan. spread remaining sauce; top with rest of mozzarella and Parmesan. Cover with foil; tucking around edge. Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer, or until bubbly. Cool 15 minutes before serving.
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