Friday, February 17, 2006


Both af these recipes are very good and are typical of southern Italian cooking. Lasagne is believed to come from the Italian word lasanum which means cooking pot and may be one of the first types of pasta made on the Italian peninsula.

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Lasagna Cucina

main dish, pasta

1 8 oz package lasagna noodles cooked
8 oz mild italian sausage
1 14.5 can ready diced tomatoes; drained
2 6 oz cans Italian tomato paste
1 cup water
2 cubes beef bouillon
1/2 teaspoon dried basil; crushed
1 15 oz container ricotta cheese
1 large egg
1 12 oz mozzarella cheese; shredded and divided


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main dish

1 pound Italian Sausage
1 medium onion, chopped
1 clove garlic, finely chopped
3 can (8 oz) tomato sauce
2 tablespoons snipped parsley
1 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 package (8 oz) lasagne noodles
1 carton (15 oz) ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan Cheese

Cut sausage into small chunks. Cook and stir sausage, onion and garlic in
10-inch skillet until sausage is light brown; drain. Stir in tomato sauce,
parsley, sugar, salt, basil, oregano and pepper. Cover and simmer 20
minutes. Cook noodles as directed on package; drain.

Spread about 1 cup meat sauce in bottom of ungreased oblong baking dish,
131/2 x 9 x 2 inches. Layer 1/2 each of the noodles, remaining meat sauce,
the ricotta and mozzarella cheese on meat sauce; repeat. Sprinkle with
Parmesan cheese. Cook uncovered in a 350 °F oven until hot and bubbly,
about 45 minutes. Let stand 15 minutes before cutting.

* 1 can (16 oz) tomatoes (with liquid) and 1 can (6 oz) tomato paste can be
substituted for the tomato sauce.

Yield: 6-8 servings

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