Subj : BH&G 3128
To   : All
From : Dave Drum
Date : Fri Jun 25 2021 11:16:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rolled Lasagna Florentine
 Categories: Pasta, Beef, Sauces, Vegetables, Herbs
      Yield: 6 Servings
 
      1 lg Egg; lightly beaten
     15 oz Carton ricotta cheese
    1/4 ts (ea) salt & black pepper
      8 oz Pkg shredded Italian cheese
           - blend
     10 oz Box chopped spinach; thawed,
           - squeezed dry
     12    Dried lasagna noodles;
           - cooked according to pkg
           - directions
      2 c  Tomato Base (below)
      1 c  Ground Beef Base (below)
  1 1/2 ts Dried Italian seasoning;
           - crushed
    1/4 ts Fennel seeds; crushed

MMMMM----------------------GROUND BEEF BASE---------------------------
      4 lb Ground beef
  1 1/2 c  Chopped onions (3 medium)
      1 c  Chopped carrots (2 medium)
    1/2 c  Chopped celery (1 stalk)
      4    Cloves garlic, minced
      1 ts Salt
    1/2 ts Ground black pepper

MMMMM------------------------TOMATO BASE-----------------------------
      2 tb Olive oil
      5 cl Garlic; minced
    1/2 ts Crushed red pepper
     56 oz (2 cans) diced tomatoes;
           - undrained
    1/2 c  Dry red wine
    1/3 c  Tomato paste
      2 ts Packed brown sugar
      1 ts Salt
 
  GROUND BEEF BASE: In a 5 to 6 quart Dutch oven cook ground beef,
  onions, carrots, celery, and garlic over medium heat until meat is
  browned, using a wooden spoon to break up meat as it cooks. Drain off
  fat. Stir in salt and pepper.
  
  TOMATO BASE: In a large saucepan heat oil over medium heat. Add garlic
  and crushed red pepper; cook and stir for 3 to 4 minutes or until
  garlic is golden. Carefully add tomatoes, wine, tomato paste, brown
  sugar, and salt.
  
  Bring to boiling; reduce heat. Simmer, uncovered, for 30 for 40
  minutes or until slightly thickened and reduced by about one-third,
  stirring occasionally. (You should have about 5 1/2 cups.)
  
  ASSEMBLY: In a medium bowl combine egg, ricotta cheese, salt, and
  pepper. Stir in 1 cup of the Italian cheese blend and the spinach.
  Spread mixture over cooked lasagna noodles. Starting from a narrow
  end, roll up each noodle.
  
  For meat sauce, in a medium bowl combine Tomato Base, Ground Beef
  Base, Italian seasoning, and fennel seeds.
  
  Spread 1/2 cup of the meat sauce in the bottom of a 2-quart
  rectangular baking dish. * Arrange lasagna rolls on top of sauce in
  baking dish. Top with the remaining meat sauce and sprinkle with the
  remaining 1 cup Italian cheese blend.
  
  Cover baking dish with plastic wrap. Place casserole in a resealable
  freezer bag. Seal and freeze for up to 2 months.
  
  To serve, thaw in the refrigerator overnight. Set oven @
  350ºF/175ºC. Remove plastic wrap; cover with greased or nonstick
  foil. Bake for 1 1/4 to 1 1/2 hours or until heated through.
  
  * FROM THE TEST KITCHEN: To avoid tying up the baking dish in the
  freezer for weeks, try this method. Line a 2-quart rectangular baking
  dish with plastic wrap. Prepare the lasagna using the lined dish and
  freeze overnight. When frozen, lift out the plastic wrap-lined food,
  place it in the freezer bag, and freeze for up to 2 months. When
  ready to thaw, remove the plastic wrap and return the food to the
  original baking dish. Thaw and bake as directed.
  
  Makes: 6 servings
  
  Better Homes & Gardens | August 2016
  
  MM Format by Dave Drum - 12 August 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... New! High octane shrimp from BP Foods.

--- EzyBlueWave V3.00 01FB001F
 * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

.