ITALIAN LASAGNA

Uniquely crafted Italian Lasagna, made with locally developed sauce, and stacked up with ricotta cheddar, Italian hotdog, and lots of cheddar. Present with evaporated Italian bread.

Trimmings

             9 thick cuts bacon, diced

             1 onion, divided

             1 teaspoon fennel seed

             1 teaspoon dried oregano

             1 ½ teaspoons Italian enhancing

             2 (28 ounce) containers pureed tomatoes

             2 pounds Italian wiener

             1 (16 ounce) pack lasagna noodles

             2 pints part-skim ricotta cheddar

             2 colossal eggs

             2 teaspoons severed new parsley

             1 teaspoon dried oregano

             ⅓ cup milk

             8 cuts provolone cheddar

             6 cups wrecked mozzarella cheddar

Direction

Bearings Checklist

             Step 1Brown bacon and onion in a colossal dish over medium warmth. Blend in fennel seed, 1 teaspoon oregano, Italian enhancing, and pureed tomatoes. Spread, and stew on low for 4 to 6 hours, or until thick.

             Step 2Brown wiener participates in a tremendous skillet. Channel on paper towels. Cut into 1 inch pieces.

             Step 3Mix together ricotta cheddar, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.

             Step 4Layer 1 cup of sauce on the lower part of a 9 x 13 inch dish. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheddar mix, 1/2 wiener pieces, 1/3 mozzarella, and 1/2 provolone cheddar. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread leftover sauce over the top, and sprinkle with remaining 1/3 mozzarella cheddar.

             Step 5Bake at 350 degrees F (175 degrees C) for 1/2 hours.

Leave a Reply