We downloaded the following recipe from the San Giorgio web site in October 2001. The Classic Italian Lasagne (Lasagna) recipe currently listed on their site is not as interesting as this one, which uses both beef and pork rather than just beef. The extra effort and ingredients in the original recipe make it worth reproducing on our blog, just in case we ever loose our printed copy. Enjoy!
Ingredients:
Developed and tested by the San Giorgio Kitchens
Ingredients:
- 1/2 lb. ground beef
- 1/2 lb. ground lean pork
- 1/2 cup chopped onion
- 2 cloves garlic, crushed
- 3-1/2 cups (28-oz. can) whole tomatoes, undrained
- 1-1/3 cups (two 6-oz. cans) tomato paste
- 1/2 teaspoon salt
- 1 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon crushed dried red pepper
- 16 pieces (about 16 oz.) SAN GIORGIO Lasagna, uncooked
- 1-3/4 cups (15 oz.) ricotta or creamed cottage cheese
- 2 cups (8 oz.) shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 eggs
- 1/4 teaspoon ground black pepper
- In 4-quart saucepan over medium heat, cook meat, onion and garlic until meat is browned, stirring frequently; drain.
- Add tomatoes with juice, tomato paste, salt, basil, oregano and red pepper; simmer, covered, 20 minutes.
- Cook pasta according to package directions; drain. Lay flat on foil to cool.
- Heat oven to 350 degrees F
- In medium bowl, stir together ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, parsley, eggs and pepper.
- Spread 1 cup sauce on bottom of 13x9x2-inch baking dish
- Arrange 4 pasta pieces lengthwise over sauce, overlapping edges
- Spread one-third cheese filling and 1 cup sauce over pasta.
- Repeat layers TWICE, beginning with pasta
- Top with layer of pasta, remaining sauce and remaining 1 cup mozzarella cheese; cover with foil
- Bake 30 minutes or until hot and bubbly.
- Remove foil; bake 10 minutes longer
- Let stand 10 minutes before cutting
- 10 to 12 servings
Developed and tested by the San Giorgio Kitchens
Comments