Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!uwm.edu!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "E. Lof" Newsgroups: rec.food.recipes Subject: Lasagne di nonna Buonofiglio Followup-To: rec.food.cooking Date: 25 Jan 2000 11:47:53 GMT Organization: WorldOnline - The Internet Communication Company Lines: 71 Approved: phill@rt66.com Message-ID: <869k2c$2d9$2@nereid.worldonline.nl> Reply-To: "E. Lof" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:39091 This is a wunderful recipe I got from an Italian granny. I'd like to share it with other people. Ellen Lof The Netherlands e.lof@worldonline.nl Lasagne di nonna Buonofiglio Main course 4 persons 1 onion, cut up 1 small clove of garlic, minced 350 grammes minced beef 2 cans peeled tomatoes, 250 grammes each 1 small can tomato paste 250 grammes mushrooms, cleaned and sliced 4 eggs, hardboiled and sliced 150 grammes ham, sliced 150 grammes salami, sliced basil oregano thyme salt and white pepper dash of red wine olive oil paprika powder 15 (about 250 grammes) sheets of lasagne 100 grammes grated Parmesan cheese water butter Put the peeled tomatoes with the tomato paste in a kitchen machine and make puree. (Or use a mixer.) Heat a dash of olive oil in a pan and fry the onion for a few minutes on a soft temperature. Add the garlic in the last minute. Add the minced beef, loosen it and fry it thoroughly. Add somewhat salt and white pepper. Pour the tomato mixture into the baked minced beef and stir properly. Put the temperature a bit higher. Pour the dash of red wine into the pan and then add the sliced mushrooms. Stir it all very well and heat the tomato sauce until it boils. Flavour the sauce with white pepper, salt, basil, thyme and oregano. Let the sauce boil softly for some 20 minutes. Add some paprika powder (if necessary) at the end of the boiling time. Boil the water with some salt and add a dash of olive oil into it. Put the sheets of lasagne into the pan (one at a time). Be sure the sheets don't get stuck on the bottom of the pan. Lower the temperature. Cook the sheets for 5 minutes and pour the water off in a colander. Cool the sheets down with cold water. Spread tea-towels on the kitchen sink and put the cooled sheets side by side on the towels. Preheat the oven for about 10 minutes on 200 cup Grease an ovenware with some butter. Spread a thin layer of tomato sauce on the bottom of the ovenware. Put 3 sheets on top of the sauce. Spread some of the egg slices, ham and salami on top of the sheets. Cover it with a thick layer of tomato sauce. Straw as much as Parmesan cheese as needed to cover the tomato sauce. Put the next 3 sheets on top of the first layer and add again egg, ham and salami. Cover it with a thick layer of tomato sauce and Parmesan cheese. Do the same with another 2 layers. Make the last layer with the last 3 sheets, tomato sauce and cover it all with Parmesan cheese. Be sure the sheets are fully covered with sauce (especially the corners), otherwise they will dry out in the oven. Push the ovenware into the preheated oven and let it bake for about 20 minutes. The lasagne is ready when a fork can be easily pricked through the lasagne sheets. Buon appetito! -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.