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Italian lasagna

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Ingredients/Components

lasagna noodles
Mozzarella cheese - 20 oz
cottage cheese - 1 lb
Parmesan cheese - 3 Tbsp
chopped parsley - 2 Tbsp
ground chuck
pepperoni, sliced - 1/2 lb
olive oil - 2 Tbsp
chopped onion - 1/2 c
finely diced celery - 1/2 c
can tomato sauce - 1 oz
can mushrooms, drained - 1 oz
can beef broth - 1/2 1/2
red wine - 1/3 c
soy sauce - 1 tsp
Italian seasoning - 1/4 tsp
pepper - 1/8 tsp
sugar - 1 Tbsp
garlic salt - 1 tsp
cloves garlic, crushed - 2 item
can tomatoes, drained - 1 oz
can tomato puree - 1 oz

How to make italian lasagna:

Meat Sauce:1 lb. ground chuck1/2 lb. pepperoni, sliced2 Tbsp. olive oil1/2 c. chopped onion1/2 c. finely diced celery1 (16 oz.) can tomato sauce1 (4 oz.) can mushrooms, drained1/2 (10 1/2 oz.) can beef broth1/3 c. red wine1 tsp. soy sauce1/4 tsp. Italian seasoning1/8 tsp. pepper1 Tbsp. sugar1 tsp. garlic salt2 cloves garlic, crushed1 (16 oz.) can tomatoes, drained1 (10 oz.) can tomato puree Brown the meat in olive oil, then add onions, celery and garlic. Cover and steam for 5 minutes, then add tomatoes, tomato puree, tomato sauce, mushrooms, broth, wine, soy sauce and seasonings. Simmer for 30 minutes. Grease a 9 x 13-inch pan and an 8 x 8-inch pan. Put in layer of uncooked noodles, then meat sauce, then Mozzarella cheese, then cottage cheese, then noodles again and continue these layers until there are 3 of each. Top with Parmesan and parsley. Bake at 375° for 1 hour. Serves 8 to 12.

Recipe categories: Main dish, Ground beef, Lasagna.

Rating:

Average rating: 3, total votes: 9

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