C. Meton

"Lasagne Imbotite"
Traditional Lasagna Recipe used by Norma Meton in the 1960's.
(No ricotta or cottage cheese)

Ingredients

1 package lasagna (16-ounce package)
1 pound Mozzarella cheese, grated
1/2 pound chopped round steak
3 tablespoons grated cheese (such as Parmesan and/or Romano)
1 small, diced onion
3-1/2 cups tomatoes (A no. 2-1/2 can holds 28 ounces or 3-1/2 cups)
1 can tomato paste (6-ounce can)
3 tablespoons chopped parsley
3 basil leaves
1/4 cup bread crumbs
1/4 cup olive oil
1/8 cup milk
1 beaten egg
3 tablespoons salt
6 quarts of water (for boiling the lasagne noodles

Instructions

Preheat oven to 350 degrees, Fahrenheit

Sauce Preparation

Brown one small, diced onion and one clove of garlic in 1/4 cup olive oil.
   Then add:
1 number 2-1/2 can tomatoes
1 tablespoon chopped parsley
3 basil leaves
1 can tomato paste
salt and pepper to taste

Simmer 15 minutes

Meat Preparation

1/2 pound chopped round steak
1/4 cup bread crumbs
1/8 cup milk
1 beaten egg
3 tablespoons grated cheese
2 tablespoons parsley
salt & pepper to taste

Shape into meatballs and brown in oil
Add meatballs to sauce
Simmer 30 minutes

Noodles Preparation

Boil 6 quarts of water
Add 3 tablespoon salt
Add 1 package lasagna
Cook 10 minutes
Drain well

Assembly

Arrange in casserole as follows:
Several spoons of sauce on the bottom
Layer of lasagna
Grated mozzarella cheese
Sauce and meatballs (broken up)
More lasagna
More sauce and meatballs
Top with grated or shredded mozzarella

Bake 20 minutes at 350 degrees.

Lasagna Imbotite receipe, front side Lasagna Imbotite receipe, back side

These photos show the recipe card in Mom's writing.
Hover over an image to see a bigger view.


 


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