Ingredients
1 lb ground beef
3 cup spaghetti sauce
16 oz lasagne, uncooked
4 cup ricotta cheese
2 cup shredded mozzarella cheese - divide, d
1/4 cup grated parmesan cheese
2 eggs
1 tbsp chopped fresh parsley
1 tsp salt
1/4 tsp ground black pepper
Directions
1. In large skillet, brown meat; drain. Stir in spaghetti sauce;
simmer
10 minutes.
2. Cook pasta according to package directions; drain. Lay flat on
foil to cool. Heat oven to 350 F.
3. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella
cheese, Parmesan cheese, eggs, parsley, salt and pepper. Spread about
1/3 cup meat sauce on bottom of 13x9x2-inch glass baking dish.
4. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges.
Spread one-third cheese mixture over pasta; spread with about 3/4 cup
meat sauce. Repeat layers TWICE, beginning and ending with pasta. Top
with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella
cheese and additional Parmesan cheese, if desired.
5. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove
foil; bake about 10 additional minutes, or until lightly browned. Let
stand 10 minutes before cutting. 8 to 12 servings.
Make Ahead Directions: Prepare as directed above. Do not bake. Cover
baking dish tightly with plastic wrap, then foil. Freeze up to 2
months or refrigerate up to 48 hours. Remove foil and plastic wrap;
replace foil. If frozen, bake at 350 F. 2 hours 15 minutes. Remove
foil; bake 10 minutes longer or until lightly browned. If
refrigerated, bake at 375 F. 50 to 60 minutes or until hot and
bubbly. Remove foil; bake 10 minutes longer or until lightly browned.
Let stand 10 minutes before cutting.
To make individual portions, prepare as directed in recipe above.
Refrigerate unbaked lasagne overnight. Cut into 8 to 12 squares
(serving size pieces). Place each piece in small microwave-safe dish.
Cover tightly. Freeze up to 2 months. Thaw in refrigerator overnight.
Microwave each dish, loosely covered at HIGH (100%) 2-1/2 to 3-1/2
minutes or until hot and bubbly.
* Copyright 1995 Hershey Foods Corporation * Recipe may be reprinted
courtesy of the Hershey Kitchens.
(Meal-Master format courtesy of Karen Mintzias)
Servings: 8 servings
Classic Lasagne Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into the far past, in fact as far into history as the early Egyptians, and maybe further still. In practice though, mostly, these ancient recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
As our culinary historical trip moves on a few more years we have two recipe books dating from the 14th Century : a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian food that appears on menues today, but rather accounts of the types of meals cooked for the nobility of that period. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from Arab cooking, such as parsley, basil and rosemary. These new foods and spices prompted a torrent in recipe publications, some of which are now in private cookery archives. Like it or not, the introduction of television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Classic Lasagne recipe.
