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Lasagne

Text Version

Baked Lasagne

  • 1 lb. ground beef
  • 1 med. onion, minced
  • 1 garlic clove, chopped
  • 2 tbsp. salad or olive oil
  • 2 (6 oz.) cans tomato paste
  • 2 c. water
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 8 oz. lasagna
  • 2 eggs
  • 3/4 lb. ricotta or creamed cottage cheese
  • 3/4 lb. mozzarella cheese, sliced, grated
  • Parmesan cheese
  • 1 tsp. parsley, chopped

In large heavy pan, brown ground beef in oil with onion, garlic and parsley. Add tomato paste, water, salt and pepper; simmer for 1 hour. Meanwhile, cook lasagna as directed on package.

Mix eggs and ricotta or cottage cheese in 13 x 9 x 2 inch baking pan. Spread about 1/2 cup sauce, then alternate layers of lasagna, sauce, ricotta and egg mixture and mozzarella until pan is filled. Top with sauce and sprinkle with Parmesan cheese.

Bake at 375 degrees about 20 minutes.

Makes 8 servings.