Subj : St. Rita 10
To   : All
From : Dave Drum
Date : Fri May 21 2021 13:20:48

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rita's Lasagna
 Categories: Beef, Vegetables, Cheese, Pasta, Herbs
      Yield: 12 Servings
 
 13 1/2 oz Box Ronzoni Whole Grain
           - Lasagna
      3 lb Ground beef
      2 c  Chopped onions
      4 cl Garlic; minced
      2 tb Salt
      2 ts Black pepper
      2 ts Dried basil
      2 ts Dried oregano
      2 ts Sugar
     28 oz Can crushed or diced
           - tomatoes
     12 oz (2 cans) tomato paste
      2 lg Eggs; beaten
     32 oz Ricotta cheese
      2 tb Dried parsley
      1 ts Salt; additional
     14 oz (2 cans) sliced black
           - olives; drained
      2 c  Shredded mozzarella
      2 c  Shredded Parmesan
      2 c  Shredded  cheddar cheese
 
  Set oven @ 350ºF/175ºC.
  
  Boil lasagna noodles with a pinch of salt until barely
  tender. Do not cook until soft, because they will
  continue to cook while baking later. Drain, carefully
  separate, and set aside to cool. I often boil more than
  I need in case they cook too long and break apart.
  
  Brown the ground meat and drain any fat in a colander.
  Combine ground meat with chopped onions and garlic in a
  pot. Cook until onions are soft. (You may want to add
  the onions and garlic to the meat as you brown it.) Add
  the next 7 ingredients above: salt, pepper, basil, etc.
  Cook meat sauce on low for 40 minutes. Stir often. Taste
  for seasoning.
  
  In a bowl, combine beaten eggs, ricotta cheese, parsley,
  and 1 tsp salt. Stir well with fork. Do not beat.
  
  Thinly coat the bottom of a 13" x 9" pan with a ladle of
  the meat sauce to prevent sticking. Make a single layer
  of lasagna noodles to cover bottom of pan. Spread 1/2 of
  meat sauce across noodles and 1/2 of ricotta mixture.
  Sprinkle 1/2 of black olives, 1/2 of mozzarella,
  parmesan, and cheddar cheeses over it. Repeat with
  another single layer of noodles, rest of meat sauce,
  ricotta mixture, black olives, and cheeses. Spray
  underside of sheet of aluminum foil with cooking spray
  or grease with butter to prevent sticking and then cover
  lasagna with it. Bake for 25 minutes.
  
  Remove foil and bake for 20 minutes or until lightly
  browned and cheese is melted.
  
  Let it sit for 15 minutes before cutting.
  
  RECIPE FROM: https://beingawordsmith.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A blizzard is when it snows sideways.

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