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Seafood Combination
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Lasagna Supreme
Yield: Makes 8 to 10 servings
Ingredients:
8
ounces uncooked lasagna noodles
1/2
pound ground beef
1/2
pound mild Italian sausage, casings removed
1
medium onion, chopped
2
cloves garlic, minced
1
can (14-1/2 ounces) whole peeled tomatoes, undrained and chopped
1
can (6 ounces) tomato paste
2
teaspoons dried basil
1
teaspoon dried marjoram leaves
1
can (4 ounces) sliced mushrooms, drained
2
eggs
2
cups (16 ounces) cream-style cottage cheese
3/4
cup grated Parmesan cheese, divided
2
tablespoons dried parsley flakes
1/2
teaspoon salt
1/2
teaspoon black pepper
2
cups (8 ounces) shredded Cheddar cheese
3
cups (12 ounces) shredded mozzarella cheese
Preparation:
1.
Cook lasagna noodles according to package directions; drain.
2.
Cook meats, onion and garlic in large skillet over medium-high heat until meat is brown, stirring to separate meat. Drain fat.
3.
Add tomatoes with juice, tomato paste, basil and marjoram. Reduce heat to low. Cover; simmer 15 minutes, stirring often. Stir in mushrooms; set aside.
4.
Preheat oven to 375°F. Beat eggs in large bowl; add cottage cheese, 1/2 cup Parmesan cheese, parsley, salt and pepper. Mix well.
5.
Place half the noodles in bottom of greased 13X9-inch baking pan. Spread half the cottage cheese mixture over noodles, then half the meat mixture and half the Cheddar cheese and mozzarella cheese. Repeat layers. Top with remaining 1/4 cup Parmesan cheese.
6.
Bake lasagna 40 to 45 minutes or until bubbly. Let stand 10 minutes before cutting.
Tip
Lasagna can be assembled, covered and refrigerated up to 2 days in advance. Bake, uncovered, in preheated 375°F oven 60 minutes or until bubbly.
This recipe appears in:
Italian
