Ihope i spelled that right. Anyway, looking for an old fashioned lasgansa recipe, the kind it takes alday to make. A friend of mine made one, and she made me sooooooo mad cause she would'nt give me the recipe, and it was so good. She would'nt give it to know one. But, i dont believe she used spaghetti sause. This pan was so heavy and just so good, and i can't find a recipe anywhere near it, so can anyone me? Ive been wanting to make this for years now.
Thank you countrymama, i still havent found one either, i know there is one out there somewhere, its just finding it, but its so much better than the spaghetti sauce, takes a half a day to make, but well worth it. I hate it when wont chalk up thieir recipes, i mean what is the big deal anyway?
I know what you mean about them not giving up recipes. I find it a compliment if someone askes for a recipe of something I have made. I think more people should have that attitude, the world would be a much tastier place
__________________ Marilyn
Mom to
Nikki J. 10-26-1992 & Aly Mae 5-29-2002
Our ancestors watch, and wait, for us to identify them, and be linked to them.
I'm a little confused about where to put this recipie (here or in recipies??) but here goes!
(My brain slows down after 10, what can I say!)
3lbs ground chuck, browned and drained.
3TB olive oil
2 med. onions, chopped
3 15 oz cans of tomatoe sauce
1 18 oz can tomatoe paste
1-1/2c water
3/4tsp salt
1-1/2tsp granulated garlic
1-1/2tsp oregano
1/2 tsp black pepper
3/4tsp fennel
3/4tsp. crushed red pepper (optional)
1-1/2 Tbsp sweet basil (NOT optional)
12 lasagne noodles
1-1/2lb ricotta cheese
1 egg
1 10oz package of frozen spinich, thawed and drained (optional)
1/2 cup parmesan cheese, shredded
1 lb mozzarella cheese, shredded
Saute' onion until lightly browned. Stir in meat, sauce, paste and water. Stir well to dissolve. Add other spices except Sweet Basil, stirring well until blended. Bring sauce to a simmer. Cover and simmer over low heat 30 minutes, stirring occasionally. Add Sweet Basil. Cook lasagne noodles according to package directions. Drain, rinse twice with water. Drain well and toss with olive oil. While noodles are cooking, mix the ricotta with the egg and spinich. Preheat oven 350 deg. In an 9x13 pan, splash the sauce on the bottom, then add a layer of four noodles. Spread a layer of ricotta mixture on noodles. Follow with a layer of parmesan, and a layer of mozzarella. pour on a layer of sauce, followed by a layer of noodles. Prepeat. After the third layer, follow the noodles with a layer of ricotta mix, then sauce, parmesan, and Mozz. Bake 350 for 45 minutes. Let a little before cutting.
Unless your friend owns a restaurant or some patent on her lasagna she should be sooooo flattered you loved her food that she'd share the recipe willingly!?! It's a huge compliment to me when someone wants to know how I made something and I gladly give it to them. Some people! I'm guessin' she either didn't make it herself (hint - frozen stuff) or kind of "cheated" and used jarred sauce or something she wants kept secret for whatever reason.
There's many variations in the making of lasagna too. I used to make it with my homemade sauce but it used so much I started "cheating" myself and now use Prego or Ragu sauce...since you need lots and homemade sauce can be costly to prepare (mine does anyway). You can make it meatless or with meat, veggie, different cheese mixtures or a combination. It just depends on your preferences. And you don't even have to pre-cook the pasta ahead (AND you don't have to buy any special "no cook" brand or special cooking sauce either to do that). There's even a "white lasagna" that's not made with a tomato based sauce and a crockpot method that may not look too appealing but was my kids' favorite meal.
Sooooo before this post gets any longer, here's one very easy way to prepare lasagna and I'll bet it will be just as good, if not better, than you friend's top secret recipe. SO THERE!
In a large skillet cook and stir ground beef until browned. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, saving 1/2 cup mozzarella for use later. Cover pan with aluminum foil.
Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving. Eat and enjoy!
I have an incredible Italian Meat Sauce recipe....it takes all day to make and makes a huge amount. I have to freeze what I don't use....but that comes in handy. It makes a great spaghetti and a fantastic lasagne.
Here we goooo..........
1 8-oz bottle olive oil
3 garlic cloves, crushed
3 green bell peppers, chopped
2 cups celery, chopped
3 large onions, sliced thin
3 lbs. ground chuck or lean ground beef
3 6-oz cans tomato paste
4 8-oz cans tomato sauce
1 can tomato soup
2 1-lb cans stewed tomatoes
4 cups boiling water
2 2-1/2 oz jars sliced mushrooms
1/2 tsp Italian-style crushed red peppers
2 tsp oregano
1 tsp chili powder
1 tsp thyme
1 tsp garlic salt
1 tsp black pepper
1 tsp basil leaves
2 tbsp sugar
2 tbsp parsley flakes
3 tbsp salt
1 tbsp celery salt
1 tbsp paprika
2 tbsp worcestershire sauce
1 tsp tobasco sauce
3 tbsp A-1 sauce
3 tbsp chili sauce
bay leaves to taste
Heat oil in large heavy kettle. Add garlic, green pepper, celery, and onions. Cook over low heat until tender, do not brown. Add ground chuck..mix well. Cook until meat is browned. Add tomato paste, tomato sauce, tomato soup, stewed tomatoes and water..mix well. Add remaining ingredients, except bay leaves, mix well. Add bay leaves and cook over low heat for 2-1/2 to 3 hours, stirring occasionally.
(This recipe makes approximately 50 servings)
Found this link, it sounds Grreat!/ Still searching for you. So here's:
(1) http://www. cooks.com/rec/doc/0,1918,152174-232205,00.html this is called: Italian Lasagna*
(2) Old Fashioned Lasagne-http://www.cooks.com/rec/doc/0,1832,156158-226198,00.html
(FancyFree Please Note: This has: "No Tomatoe Sauce"*
Ihope i spelled that right. Anyway, looking for an old fashioned lasgansa recipe, the kind it takes alday to make. A friend of mine made one, and she made me sooooooo mad cause she would'nt give me the recipe, and it was so good. She would'nt give it to know one. But, i dont believe she used spaghetti sause. This pan was so heavy and just so good, and i can't find a recipe anywhere near it, so 
can anyone 
me? Ive been wanting to make this for years now.
Marilyn
wont chalk up thieir recipes, i mean what is the big deal anyway?
The best Lasagne (but a little time-consuming)
water. Drain well and toss with olive oil. While noodles are cooking, mix the ricotta with the egg and spinich. Preheat oven 350 deg. In an 9x13 pan, splash the sauce on the bottom, then add a layer of four noodles. Spread a layer of ricotta mixture on noodles. Follow with a layer of parmesan, and a layer of mozzarella. pour on a layer of sauce, followed by a layer of noodles. Prepeat. After the third layer, follow the noodles with a layer of ricotta mix, then sauce, parmesan, and Mozz. Bake 350 for 45 minutes. Let 
a little before cutting..gif "groovy")
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