Wednesday, July 6, 2016

Eileen Farrell's Lasagne

Eileen Farrell's Lasagne


Two 29 oz. cans Italian tomatoes
2 cans tomato paste
2 cups water
4 large garlic cloves
2 large chopped yellow onions
4 tablespoons dried parsley
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 teaspoon basil
2 large bay leaves
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 pound lean ground beef (or cooked diced pork, lamb, or lobster)

Combine all ingredients (excluding meat) in large stew pan. Cover, barely simmer 6 hours. Stir occasionally. Add more water if needed. Add meat during last 20 minutes.

Meat Layer:

Combine 1/4 cup chopped proscuitto ham (or cooked bacon crumbles or Smithfield ham) with 1 cup cooked minced chicken, 1 1/2 teaspoons minced fresh parsley, 1/8 teaspoon mint flakes, and a dash of pepper.


1/2 pound lasagne
15 ounces ricotta cheese
Mozzarella cheese, thinly sliced
1/2 cup grated Parmesan cheese

While sauce simmers, cook lasagne according to package instructions. Drain well. Arrange lasagne in the casserole in layers, alternating with layers of sauce, Mozzarella and ricotta, and meat mixture until lasagne is all used. Sprinkle each layer with grated Parmesan cheese. End with ricotta layer topped with grated Parmesan cheese. Bake at 375 degrees about 20 minutes, or until Mozzarella melts. Makes 8 servings.

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