Opal's Lasagna

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Opal's Lasagna

Recipe Information
Description: The best ever--well worth the time Source: Jane W. Serves/Makes:12 Ingredients Sauce: 2 large yellow onions, chopped vegetable oil 4 8 oz (224 grm). cans tomato sauce 3 large cans diced tomatoes, plain or seasoned (or chopped fresh tomatoes) salt and pepper, to taste 1 tbsp (15 ml) oregano 2 tsp (10 ml) parsley 1-1/2 tsp (7 ml) sugar Meats: 3 lbs (1.4 kg). pork tenderloin or pork roast 2 lbs (.9 kg). hamburger salt, pepper and garlic salt, to taste 1 tbsp (15 ml) oregano 3 tbsp (45 ml) grated parmesan cheese 3 slices bread made into crumbs 2 eggs Cheeses, grated for layering (quantity to taste): American Swiss mozzarella 1 16 oz (448 grm). package lasagna noodles Preparation Sauce: In a dutch oven, cook chopped onion in oil until translucent. Add tomato sauce and diced tomatoes. Stir in salt, pepper, oregano, parsley and sugar. Bring to a low boil, cover and reduce heat. Simmer while preparing other ingredients, adding a little water if needed. Meats: Trim and wash pork; pat dry. Slice in bite-size pieces. Salt the meat. Brown thoroughly in small batches in a little hot oil. Transfer meat to paper towels to drain. Add meat to sauce as each panful is cooked and drained. While last pan of pork is cooking, mix hamburger with seasonings, cheese, bread crumbs and eggs. Cook hamburger mixture in two or three batches. Drain well. Add to sauce, stirring well over low heat to avoid burning the thick sauce. Grate cheeses. Cook lasagna noodles as package directs, and turn out into collander. Remove sauce from heat. Preheat oven to 325 degrees (175 C.). In large, deep lasagna pan or two smaller pans, layer ingredients: Cover bottom of pan with sauce, then lasagna noodles (cutting to fit pan if necessary), then cheeses. Repeat until ingredients are used up, finishing with cheeses and a little sauce. Bake at 325 degrees (175 C.) for one hour. Comments This is quite a project, but well worth the results. It makes plenty for a big gathering, but the lasagna also freezes nicely and is good heated in the regular oven or the microwave. I suggest dividing it into smaller foil pans if it is to be frozen.

Recipe Information

Description:: The best ever--well worth the time

Source:: Jane W.

Serves/Makes:12

Ingredients

Sauce:
2 large yellow onions, chopped
vegetable oil
4 8 oz (224 grm). cans tomato sauce
3 large cans diced tomatoes, plain or seasoned (or chopped fresh tomatoes)
salt and pepper, to taste
1 tbsp (15 ml) oregano
2 tsp (10 ml) parsley
1-1/2 tsp (7 ml) sugar
Meats:
3 lbs (1.4 kg). pork tenderloin or pork roast
2 lbs (.9 kg). hamburger
salt, pepper and garlic salt, to taste
1 tbsp (15 ml) oregano
3 tbsp (45 ml) grated parmesan cheese
3 slices bread made into crumbs
2 eggs
Cheeses, grated for layering (quantity to taste):
American
Swiss
mozzarella
1 16 oz (448 grm). package lasagna noodles

Preparation

Sauce:
In a dutch oven, cook chopped onion in oil until translucent.
Add tomato sauce and diced tomatoes.
Stir in salt, pepper, oregano, parsley and sugar.
Bring to a low boil, cover and reduce heat.
Simmer while preparing other ingredients, adding a little water if needed.
Meats:
Trim and wash pork; pat dry.
Slice in bite-size pieces.
Salt the meat.
Brown thoroughly in small batches in a little hot oil.
Transfer meat to paper towels to drain.
Add meat to sauce as each panful is cooked and drained.
While last pan of pork is cooking, mix hamburger with seasonings, cheese, bread crumbs and eggs.
Cook hamburger mixture in two or three batches.
Drain well.
Add to sauce, stirring well over low heat to avoid burning the thick sauce.
Grate cheeses.
Cook lasagna noodles as package directs, and turn out into collander.
Remove sauce from heat.
Preheat oven to 325 degrees (175 C.).
In large, deep lasagna pan or two smaller pans, layer ingredients:
Cover bottom of pan with sauce, then lasagna noodles (cutting to fit pan if necessary), then cheeses.
Repeat until ingredients are used up, finishing with cheeses and a little sauce.
Bake at 325 degrees (175 C.) for one hour.

Comments

This is quite a project, but well worth the results. It makes plenty for a big gathering, but the lasagna also freezes nicely and is good heated in the regular oven or the microwave. I suggest dividing it into smaller foil pans if it is to be frozen.