Rice Lasagna With Beef and Sausage |
|
 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
A very rich, meaty-cheesey rice dish, that bakes in half the time of the standard pasta version. Tip - partialy freeze the beef for easy slicing. Ingredients:
1 1/2 cups long grain rice |
1 cup shredded provolone cheese |
2 tablespoons olive oil |
1 lb sirloin tip steak, thinly sliced |
1 lb italian sausage, removed from casing |
2 1/2 cups spaghetti sauce |
1 cup shredded mozzarella cheese |
1 cup shredded fontina cheese |
Directions:
1. Preheat oven to 350°F.
2. Cook rice according to package directions, remove from heat, stir in the Provolone and set aside.
3. Heat oil in a large skillet.
4. Add beef tips and sausage (breaking up sausage with a fork), cook over medium until brown, about 5 to 6 minutes.
5. On the bottom of a 9x13-inch-baking dish, layer half of the rice and Provolone mixture, half of the tomato sauce and half of the beef tips and sausage.
6. Repeat the rice, sauce and meat layering and top with the shredded Mozzarella and Fontina cheese.
7. Bake for 25 to 30 minutes or until hot and the cheeses have melted.
8. Allow the dish to stand for 10 minutes, cut and serve.
|
|