Combine ½ lb. each of ground lean beef and pork with 3 eggs, 2 Tbsps., finely minced parsley, 2 Tbsps. parmesan cheese, and 1 garlic clove, minced. Form the mixture into small meatballs.
Sauté 1 garlic clove in 2 Tbsps. olive oil and 2 Tbsps. butter until it is brown.
Discard the garlic, add the meatballs, and sauté them until they are brown on all sides.
Add 3 cups stewed tomatoes, ½ can tomato paste, 1 bay leaf, and salt and pepper to taste and simmer the sauce and meatballs over low heat for 45 minutes, removing the bay leaf after 30 minutes.
Cut 1 lb. Italian sausage into thin slices, and sauté them in a little butter.
Cook 1 lb. lasagne noodles in rapidly boiling salted water, with a little vegetable oil added, until they are tender and drain them.
Pour 1 cup of the tomato sauce in which the meatballs were cooked into a baking dish. Over it arrange a layer of noodles, a layer of sliced mozzarella cheese, and a layer of sausage and meatballs. Over the top layer arrange a layer of ricotta cheese and sprinkle it generously with tomato sauce and grated Parmesan
Repeat the layers in this order until all the ingredients have been used.
Bake the lasagne in a moderate oven (350 F.) for 20 minutes, or until it is heated through.
No comments:
Post a Comment