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Name: Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: Salt, pepper, nutmeg; 1 lb Mozzarella cheese, sliced; Tomato sauce; 1 pk Lasagna noodles; 3/4 lb Ground beef; 1/4 lb Ground ham; 1/2 Celery ribs, grated; 2 cloves Garlic minced; 2 Onions, chopped; 1/4 lb Mushrooms, diced (optional); 1 lb Tomatoes, peeled and skinned; Or 1 can tomatoes; 1 tb Flour; 2 tb olive oil; Salt, pepper, marjoram thyme; 2 tb Flour; 2 tb Butter; 3/4 c milk; 1/4 c Heavy cream; 1/2 c Parmesan cheese, grated

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INGREDIENTS

Salt, pepper, nutmeg
1 lb Mozzarella cheese, sliced
Tomato sauce
1 pk Lasagna noodles
FILLINGS
3/4 lb Ground beef
1/4 lb Ground ham
1/2 Celery ribs, grated
2 cloves Garlic ; minced
2 Onions, chopped
1/4 lb Mushrooms, diced (optional)
1 lb Tomatoes, peeled and skinned
Or 1 can tomatoes
1 tb Flour
2 tb olive oil
Salt, pepper, marjoram thyme
BECHAMEL
2 tb Flour
2 tb Butter
3/4 c milk
1/4 c Heavy cream
1/2 c Parmesan cheese, grated

Servings

INSTRUCTIONS

Cook pasta in plenty of salted boiling water, about 3 sheets at a time. Transfer them to a bowl with water, ice and a little oil as they cook. Beef filling: Cook ham in olive oil for 2 minutes. Add beef, stirring until all red from meat has disappeared. Add onions, grated celery and garlic. Cook until onions begin to change color. Stir in flour and then add chopped tomatoes herbs ,salt , pepper and a pinch nutmeg. Simmer half an hour, stirring often. Bechamel Melt butter in a saucepan. Once it starts to foam add milk stirring constanttly. Add salt, pepper and a pinch nutmeg. Continue cooking for 5 minutes, stirring.Add cream and parmesan. Assembling Drain pasta. Butter a baking dish. Place 1 layer of pasta to cover the bottom. Top with 1 layer of meat, then another layer of pasta, then 1 layer of cream, 1 layer of mozzarella, another layer of pasta. Keep alternating in this manner. Last layer should be pasta.Top with mozzarella and plenty of tomato sauce. Bake in 350 oven until bubbly. Serve very hot. Serving Ideas : You may serve an antipasto or just a salad before. NOTES : You may omit ham, in this case youll have to use more beef. Posted to MC-Recipe Digest V1 #657 by Leon & Miriam Posvolsky on Jul 06, 1997

NOTES

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Lasagna

Salt, pepper, nutmeg
1 lb Mozzarella cheese, sliced
 Tomato sauce
1 pk Lasagna noodles
 FILLINGS
3/4 lb Ground beef
1/4 lb Ground ham
1/2 Celery ribs, grated
2 cloves Garlic minced
2 Onions, chopped
1/4 lb Mushrooms, diced (optional)
1 lb Tomatoes, peeled and skinned
 Or 1 can tomatoes
1 tb Flour
2 tb olive oil
 Salt, pepper, marjoram thyme
 BECHAMEL
2 tb Flour
2 tb Butter
3/4 c milk
1/4 c Heavy cream
1/2 c Parmesan cheese, grated

Cook pasta in plenty of salted boiling water, about 3 sheets at a time.  Transfer them to a bowl with water, ice and a little oil as they cook.    Beef filling: Cook ham in olive oil for 2 minutes. Add beef, stirring until  all red from meat has disappeared. Add onions, grated celery and garlic.  Cook until onions begin to change color. Stir in flour and then add chopped  tomatoes herbs ,salt , pepper and a pinch nutmeg. Simmer half an hour,  stirring often. Bechamel    Melt butter in a saucepan. Once it starts to foam add milk stirring  constanttly. Add salt, pepper and a pinch nutmeg. Continue cooking for 5  minutes, stirring.Add cream and parmesan. Assembling Drain pasta. Butter a  baking dish. Place 1 layer of pasta to cover the bottom. Top with 1 layer  of meat, then another layer of pasta, then 1 layer of cream, 1 layer of  mozzarella, another layer of pasta. Keep alternating in this manner. Last  layer should be pasta.Top with mozzarella and plenty of tomato sauce. Bake  in 350 oven until bubbly. Serve very hot.    Serving Ideas : You may serve an antipasto or just a salad before.    NOTES : You may omit ham, in this case youll have to use more beef.    Posted to MC-Recipe Digest V1 #657 by Leon & Miriam Posvolsky  <posvolsk@centroin.com.br> on Jul 06, 1997

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Nutrition

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Serving Size: 1 Serving (307g)
Recipe Makes: 8 Servings

Calories: 461
Calories from Fat: 273 (59%)

Amt Per Serving		% DV

	Total Fat 30.3g	40 %
	Saturated Fat 12.2g	61 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 1.3g
Cholesterol 112.7mg		35 %
Sodium 118.9mg		4 %
Potassium 370mg		10 %
Total Carbohydrate 25g		7 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 24.5g
Protein 20.8g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 461

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