Recipe Talk

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- "Lost my Lasagna recipe card from Great American recipes group #10 don't remember the card number but hoping someone might be able to help! Thanks, Suzahna"

Mccall's GARC BAKED Lasagna
Our Italian Heritage 5 e

Yield: 6 servings
Ingredients:

MEATBALLS

1/2 lb ground chuck

1/4 lb ground veal

2 tbl chopped onion

1 clv garlic, crushed

2 tbl chopped parsley

1 tsp dried oregano

3/4 tsp salt

1 dsh pepper

2 tbl grated Parmesan cheese

1 x egg

Tomato Sauce:.

1/4 cup olive or salad oil

1/4 cup chopped onion

1 clv garlic, crushed

1 can (1 lb, 12 oz) whole tomatoes, undrained

2 can (6-oz size) tomato paste

2 tsp dried oregano

1 tsp dried basil

1 tbl sugar

2 tsp salt

1 tsp garlic powder

1/4 tsp pepper

1/2 pkt (1-lb size) lasagna

1 lb mozzarella cheese, diced

1 lb ricotta cheese

1 cup grated Parmesan cheese

Method:

1. Meatballs: In medium bowl, combine all ingredients; toss lightly to mix well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter.

2. Sauce: In hot oil in large, heavy skillet, brown meatballs; remove. Add onions, garlic; saute 5 minutes.

3. Add rest of sauce ingredients, with 1/2 cup water and meatballs; stir to mix. Bring to boiling; reduce heat; simmer, uncovered, 1 1/2 hours, stirring occasionally.

4. Heat oven to 350F. Grease a 13x9x2 inch baking dish. Cook lasagna as label directs. Drain; rinse in water.

5. In baking dish, layer half the ingredients: Lasagna, mozzarella, ricotta, tomato sauce with meatballs, Parmesan cheese. Repeat.

Bake 30 to 35 minutes. Serves 6.

Makes 6
servings.

Mccall's GARC Lasagna

Low Calorie Dishes 13 l

1/2 cup chopped onion

1 cup chopped celery

1 clove garlic, crushed

1/2 lb gr round steak

1 can (1 lb 12 oz) Italian Plum tomatoes

1/4 cup chopped parsley

1 teaspoon dried basil leaves

1 teaspoon salt

6 lasagna noodles

1 1/2 cups dry cottage cheese

1 egg

1/2 pkg (8 oz) mozzarella cheese, cut in 6 slices

1 tablespoon grated Parmesan cheese

Paprika

1. In large skillet combine, onion, celery, garlic. Cook over medium heat until vegetables

are tender and water has evaporated - 10 minutes.

2. Add gr steak, and saute until browned. Stir in tomatoes, tomato paste, parsley, basil and salt.

3. Bring to boiling; reduce heat, and simmer, uncovered and stirring occasionally, 20 minutes.

4. Meanwhile, cook noodles in salt water, as pkg directs. Also, combine cottage cheese and egg in small bowl; stir well to blend.

5. Preheat oven to 350 F.

6. Place 3 noodles in bottom of lightly greased, 10 by 8 by 2 inches baking dish. Top with half of the cheese mixture, then with
the meat mixture, repeat. Arrange mozzarella on top; sprinkle with Paresan and paprika.

7. Bake uncovered, 30 minutes, or until very hot and golden brown. Let lasagna stand 10 minutes before serving.

Makes 6 servings 271 calories each.