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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 large grated onion |
2 grated green peppers |
2 #2 cans tomato puree |
chopped hot pepper |
6-7 pound(s) round round, browned |
2-3 bouillon |
2 tablespoon(s) olive oil |
2 clove(s) garlic |
2 large cans tomato paste |
1 large can tomato sauce |
1 can mushrooms |
5/8 cup(s) parmesan |
Directions:
1. Combine all ingredients except parmesan; cook slowly for 2-3 hours. Add parmesan. Grate following cheeses (2 lb. each):
2. Monterrey Jack Provolone
3. Swiss Mozzarella
4. Semola-processed Munster
5. Longhorn cheddar Ricotta
6. After sauce has cooked several hours, cook 4 packages lasagna, adding a bouillon cube per package for extra flavor. Butter large turkey roaster and put layer of meat sauce in bottom. Then alternate layers of noodles, cheese, and sauce, ending with a layer of sauce. Reserve some cheese for topping. Cook lasagne about 10 min. Put reserved cheese on top. Cook 10-15 min. Put some of each cheese in each layer, rotating position of cheese each time.
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