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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This one is ALL Arlines, my wifey. Tried and true, this one always satisfies. She's been making this long before I came around (McCalls 1973) and WE been around the block a few times. Hope you enjoy this as much as our family and friends have over the years. Ingredients:
1/2 lb ground beef |
1/4 lb ground veal |
2 tablespoons onions, chopped |
1 garlic clove, crushed |
2 tablespoons parsley, chopped |
1 teaspoon dried oregano |
3/4 teaspoon salt |
1 dash pepper |
2 tablespoons parmesan cheese, grated |
1 egg |
1/4 cup olive oil |
1/4 cup onion, chopped |
1 garlic clove, crushed |
28 ounces whole tomatoes, undrained |
12 ounces tomato paste |
2 teaspoons dried oregano |
1 teaspoon dried basil |
1 tablespoon sugar |
2 teaspoons salt |
1 teaspoon garlic powder |
1/4 teaspoon pepper |
1/2 lb lasagna noodle |
1 lb mozzarella cheese, diced |
1 lb ricotta cheese |
1 cup parmesan cheese, grated |
Directions:
1. Meatballs:.
2. In med bowl, combine the first ten ingredients; toss lightly to mix well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter.
3. Sauce:.
4. In hot oil in large, heavy skillet, brown meatballs; remove. Add the rest of the onions and garlic; saute 5 minutes.
5. Add rest of sauce ingredients, with 1/2 c water and meatballs; stir to mix. Bring to boiling; reduce heat; simmer, uncovered, 1/2 hour, stirring occasionally.
6. Heat oven to 350°F Grease a 13x9x2 inch baking dish. Cook lasagna as label directs. Drain; rinse in water.
7. In a baking dish, layer half the ingredients: Lasagna, mozzarella, ricotta, tomato sauce with meatballs, parmesan cheese. Repeat. Bake 30-35 minutes. Makes 6 servings.
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