FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines and
other Publications

An extensive selection of free magazines and other publications for qualified professionals

 

MILD AND MEATY LASAGNA

Old Farmer's Almanac Everyday Cookbook
by Old Farmer's Almanac
A favorite on Christmas Eve and at our family gatherings, this can be made the day before, refrigerated, and brought to room temperature before baking.
Makes 12 to 15 servings.



Ingredients

• 1 pound lean ground beef
• 1 pound ground pork
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon garlic salt
• 12 to 15 lasagna noodles, cooked with 1/4 cup olive oil
• 1 pound shredded fresh mozzarella, divided
• 10 ounces shredded fresh Parmesan, divided
• 1 pound ricotta cheese (do not substitute cottage cheese)
• 5 cups tomato sauce (see recipe below or use prepared)

Directions
• Preheat the oven to 350°F.
• In a large frying pan, saute the beef and pork with the onion, garlic, spices, and garlic salt.  Use a fork to crumble the meats as they brown.  Drain and set aside.
• Rinse the lasagna noodles and put them into a pan of cold water.
• Reserve one-quarter of the mozzarella and Parmesan cheeses.

Begin the assembly:
• In the bottom of a lasagna pan or large baking pan, place three lasagna noodles side by side.
• Over the noodles, spread one-third of the meat mixture; on top of that, spread one-third of the remaining mozzarella and Parmesan and one-third of the ricotta; and on top of that, spread one-third of the sauce.
• Repeat two times, ending with sauce to cover completely.
• Sprinkle the reserved mozzarella and Parmesan on top.

Place a loose foil tent over the lasagna and bake for 40 minutes.
Remove the foil tent and continue baking until the cheese on top is slightly browned, about 20 minutes more.


BASIC TOMATO SAUCE
There is nothing like the fresh taste of homemade sauce, but if time is not on your side, a good-quality prepared sauce will define . -Margo Letourneau
Makes about 5 cups.


Ingredients

• 1/2 cup onion, finely chopped
• 3 large cloves garlic, minced
• 1/4 cup olive oil
• 3 pounds ripe tomatoes, peeled, seeded, & finely chopped
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon crushed hot red pepper flakes
• 1 teaspoon salt
• dash of freshly ground black pepper
• 1 can (6 ounces) tomato paste, plus 2 cans water

Directions
Saute the onion and garlic in the olive oil until the onion is translucent.

Put the tomatoes, basil, oregano, red pepper flakes, salt, and black pepper into a large saucepan.

Add the onion and garlic and mix thoroughly.

Stir in the tomato paste and water.

Cover and simmer over medium-low heat for 1 hour, stirring occasionally, or until the sauce thickens.
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages