Italian soup recipe help needed 6144It sounds like an extremely simplified version of minestra maritata, a traditional Neapolitan-Campanian soup of leafy vegetables, herbs and several kinds of meats or poultry...
I make up big batches and freeze them in 8" sq pans. Here's my recipe.
-= Exported from BigOven =-
Helen's Favorite Lasagna
Recipe By: Serving Size: 24 Cuisine: Main Ingredient: Categories: Pasta, Points, Main Dish
-= Ingredients =- 2 lb Lean ground beef 2 lg Onion ; s 4 md Garlic clove ; s 60 oz Canned tomato sauce 2 c Canned tomato juice 2 ts Basil 1500 g 1% low-fat cottage cheese 3 lg Egg ; s 1-2 ts Black pepper 1 lb Dry lasagna noodles 1-4 lb Parmesan cheese 6 cups mozzarella Cheese 4 c Mushrooms
-= Instructions =- This makes 4 8X8 aluminum cake pans of lasagna with 6 servings each. Spray the pans with olive oil pam. DO NOT COOK THE LASAGNA NOODLES! 1. In a large skillet over medium heat, cook meat, stirring until lightly browned. Add onion and garlic and cook 3 minutes. Stir in Tomato sauce, mushrooms, tomato juice and basil. Bring to boil. reduce heat and simmer 5 minutes. 2. In a small bowl combine cottage cheese, egg, 1 1-2 cup parmesan and pepper. 3. Spoon 1 1-2 ladle of sauce into each of 4 pans; top with 1 layer of UNCOOKED lasagna, 1-2 the ricotta mixture, 1 cup of mozzarella, 1 1-2 cups sauce, then repeat ending with remaining lasagna. Top with remaining sauce, mozzarella and parmesan. 4. Cover tightly with foil. Bake in 350 oven 45 minutes. Remove foil; bake 15 minutes longer or until lightly browned. Let stand 15 minutes before serving. POINTS per serving 8 Categories: Pasta Recipe & MM by H Peagram November 18, 2001
** This recipe can be pasted directly into BigOven. BigOven.com ID= 157895 **
