*  Exported from  MasterCook  *
 
                               BAKED LASAGNE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Of lean ground beef, or
                         -Italian sausage
    3       tb           Olive oil
    1       lg           Onion, chopped (to make 1
                         -cup)
    1       lg           Red or green bell pepper
                         -(finely chopped)
    2       lg           Garlic cloves, minced
   28       oz           Italian plum tomatoes
    6       oz           Can tomato paste
      1/3   c            Water
    1 1/2   ts           Dried basil
    1       t            Oregano
    1       t            Sugar (optional)
                         Salt
      1/4   ts           Freshly ground pepper
    1                    Bay leaf, broken in half
   15       oz           Fresh ricotta
    4       c            Grated mozzarella cheese
      1/4   c            Freshly grated Parmesan
                         -cheese
    1                    Egg
      1/2   ts           Salt
    8                    Lasagne noodles (about 6
                         -oz.)
    1       tb           Olive oil
      1/4   c            Freshly grated Parmesan
                         -cheese
      1/4   c            Freshly grated mozzarella
                         -cheese
 
   Remove  sausage  casings and crumble sausage.   Brown  meat  in large pot,
   stirring occasionally to break up the meat.   Drain off fat.
   
   Remove meat and set aside.  Heat 3 tablespoons oil in the  same pot, add
   onion, garlic and bell pepper and cook  over  medium heat, stirring
   occasionally, about 5 to 8  minutes  or  until onion is tender.
   
   Stir  in the reserved meat, tomato puree, tomato paste,  water, basil,
   oregano, sugar, 3/4 teaspoon salt, 1/4 teaspoon  pepper and bay leaf and
   bring to boil.  Cover and  simmer,  stirring occasionally, about 2 hours,
   or  until  flavors  mingle  and mixture thickens slightly (there will be
   about 4 1/2 to 5  cups of sauce).
   
   Combine ricotta, 1/4 cup Parmesan, egg, 1/4 teaspoon salt,  and 1/4
   teaspoon pepper in a medium bowl; set aside.
   
   Bring  3  quarts  of  water to boil in  a  large  pot.   Add  1 tablespoon
   salt,  then gradually add lasagne noodles  so  that water continues to
   boil.  Cook noodles until  barely  tender, about 5 minutes, stirring once
   or twice;  do  not  overcook. Drain noodles; rinse in cold water and drain
   well.   Return noodles to pot and toss them gently with 1 tablespoon oil to
   prevent them sticking.
   
   Line  the  bottom of a a buttered 9 x 13 x 2-inch  pan  with  4 lasagne
   noodles, cutting one as necessary to completely  cover the bottom. Spread
   evenly with half of  ricotta  mixture  (1 generous cup). Sprinkle evenly
   with half of mozarella (about 2 cups). Spread with half of the tomato/meat
   sauce.
   
   Top  with remaining 4 noodles, cutting one noodle as  above  so that the
   sauce mixture is completely covered.  Evenly layer  on remaining
   ingredients in the same order as above.  Sprinkle the top of the lasagne
   evenly with 1/4 cup Parmesan and  1/4  cup mozzarella.
   
   Bake  in a preheated oven at 375 for about 45 or 50 minutes  or until
   lasagne is hot in center.  Remove from oven;  let  stand for 15 minutes.
   Cut in squares and serve on heated plates  with garlic bread.
  
 
 
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