1 tbsp olive oil
1 lb ground beef
1 cup finely chopped onion
1 cove garlic, finely chopped
1 tsp salt
1/4 tsp mixed italian seasoning
1/2 tsp oregano leaves
1/4 tsp thyme
1/2 tsp spanish paprika
2 cup tomato puree
1/2 lb lasagne noodles
2 qt water
1 tbsp olive oil
1 salt to taste
1 1/2 cup ricotta cheese
1 lg egg
1 tabasco sauce to taste
3/4 tsp salt
CHEESES FOR FINAL A
3 oz mozzasrella cheese, sliced
3 tbsp grated parmesan cheese
1 cup grated mozzarella cheese (in
~MEAT SAUCE ~LASAGNA
~RICOTTA MIXTURE HEAT OLIVE
Directions
Crumble in ground beef and saute until beef is browned. Drain off
excess fat. Add remaining ingredients and mix well. Continue cooking
for 5 minutes. Set aside. Cook lasagne noodles in the boiling water
with olive oil and salt. About 9 minutes. Drain and let cool. Set
aside. Combine all ingredients in blender or electric mixer and mix
well at medium speed.
Assembling: In a 13x9x2-inch casserole spread a thin layer of meat
sauce on bottom and put one layer of cooked lasagna noodles. Next, a
layer of sliced mozzarella and on top of that add 1/3 of the meat
sauce, then 1/2 of the rocotta mixtu Continue to layer until all
ingredients are used. Top with grated Parmesan cheese. Bake at 350F
for 40-45 minutes.
Servings: 6 servings
Lasagna From Tony's At Disney World Recipe brought to you by Recipe Ideas
Categories: Italian; Lasagna; Pasta
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into ancient history, in truth as far as pharonic Egypt, and maybe even further. Interesting though that maybe, generally, these early cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a collection of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Continuing our culinary historical journey, there are a couple of cookery books which appeared in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are not about the spicy food that we all know today, but rather descriptions of the types of food on the menues of the rich and powerful of the period. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from the holy land, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices caused an increase in manuscripts on cookery, the majority of which still exist in academic collections. Over the succeeding few centuries, the wealthy families of the West competed to lay on the most exotic meals, and consequentially the best chefs and their recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and writing down recipes common in their social group. When we get to the 20th century, cooking books were highly popular mostly as a result of better eduction, people having increased spare time and having more money to spend. The TV revolution brought us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Lasagna From Tony's At Disney World recipe.
