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Meat Lasagna with vegetables and Cheese

Meat Lasagna made with carrots, celery, onions, Tomato sauce, Ricotta cheese, mozzarella cheese, beef and turkey.



Meat Lasagna with vegetables and Cheese



Ingredients, Method & Procedure.

Ingredients:

1 cup of diced carrot
1 large onion - chopped
7-8 cloves of garlic - chopped
1/2 LB of Mozzarella Cheese
1/2 LB of Ricotta Cheese
1 cup of diced celery
1 LB minced Turkey & Beef
15 oz Tomato sauce can
Pasta sheets

Servings: 6 big portions

Cooking Direction:

1. Put pasta sheets in the boiling water and cook it for appox. 6-7 minutes.

2. Heat up a pot and cook garlic with a little bit of olive oil until it is golden brown.

3. Then put onions in the same pot until it is translucent.

4. Add carrots and celery to the mix and cook for 4 or 5 minutes.

5. Add spices (oregano, dried basil, and dried parsley), salt, and pepper according to your taste.

6. Add minced meat and cook the meat completely with the mix of vegetables.

7. Add any kind of tomato sauce to the mix so it is nice and thick (not too watery) and cook it until the meat is completely ready and the sauce is thick (if the tomato sauce is too sour you can add a little bit of sugar to it).

8. Preheat the oven to 350 F.

9. Take a casserole dish, oil it on the sides and spread the first part of pasta (previously divided into three parts) onto the dish.

10. Divide the cooked meat sauce into three parts and layer the first one on the first pasta sheet.

11. Spread the layer of Ricotta Cheese on top of the meat sauce, and then the layer of Mozzarella Cheese on top of the Ricotta Cheese layer.

12. Do this two more times. Make sure you have a layer of pasta, meat sauce, Ricotta cheese and Mozzarella cheese, ending with Mozzarella cheese as the very top layer.

13. Bake in the oven for 10 minutes or until cheese is golden brown.

Posted by :   John Martin   on   Tuesday, January 12, 2010

Categories :   Beef   |   Casserole   |   Cheese   |   Main Course   |   Turkey


Comments

JohnSunday, March 6, 2011
looks good

Yenda LSunday, August 21, 2011
I think it would be better to saute the onion first than the garlic because onion takes so much time to become translucent.

Amateur CookSunday, June 3, 2012
Dang that looks delicious!

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