• BH&G 3128

    From Dave Drum@1:229/452 to All on Fri Jun 25 11:14:20 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rolled Lasagna Florentine
    Categories: Pasta, Beef, Sauces, Vegetables, Herbs
    Yield: 6 Servings

    1 lg Egg; lightly beaten
    15 oz Carton ricotta cheese
    1/4 ts (ea) salt & black pepper
    8 oz Pkg shredded Italian cheese
    - blend
    10 oz Box chopped spinach; thawed,
    - squeezed dry
    12 Dried lasagna noodles;
    - cooked according to pkg
    - directions
    2 c Tomato Base (below)
    1 c Ground Beef Base (below)
    1 1/2 ts Dried Italian seasoning;
    - crushed
    1/4 ts Fennel seeds; crushed

    MMMMM----------------------GROUND BEEF BASE---------------------------
    4 lb Ground beef
    1 1/2 c Chopped onions (3 medium)
    1 c Chopped carrots (2 medium)
    1/2 c Chopped celery (1 stalk)
    4 Cloves garlic, minced
    1 ts Salt
    1/2 ts Ground black pepper

    MMMMM------------------------TOMATO BASE-----------------------------
    2 tb Olive oil
    5 cl Garlic; minced
    1/2 ts Crushed red pepper
    56 oz (2 cans) diced tomatoes;
    - undrained
    1/2 c Dry red wine
    1/3 c Tomato paste
    2 ts Packed brown sugar
    1 ts Salt

    GROUND BEEF BASE: In a 5 to 6 quart Dutch oven cook ground beef,
    onions, carrots, celery, and garlic over medium heat until meat is
    browned, using a wooden spoon to break up meat as it cooks. Drain off
    fat. Stir in salt and pepper.

    TOMATO BASE: In a large saucepan heat oil over medium heat. Add garlic
    and crushed red pepper; cook and stir for 3 to 4 minutes or until
    garlic is golden. Carefully add tomatoes, wine, tomato paste, brown
    sugar, and salt.

    Bring to boiling; reduce heat. Simmer, uncovered, for 30 for 40
    minutes or until slightly thickened and reduced by about one-third,
    stirring occasionally. (You should have about 5 1/2 cups.)

    ASSEMBLY: In a medium bowl combine egg, ricotta cheese, salt, and
    pepper. Stir in 1 cup of the Italian cheese blend and the spinach.
    Spread mixture over cooked lasagna noodles. Starting from a narrow
    end, roll up each noodle.

    For meat sauce, in a medium bowl combine Tomato Base, Ground Beef
    Base, Italian seasoning, and fennel seeds.

    Spread 1/2 cup of the meat sauce in the bottom of a 2-quart
    rectangular baking dish. * Arrange lasagna rolls on top of sauce in
    baking dish. Top with the remaining meat sauce and sprinkle with the
    remaining 1 cup Italian cheese blend.

    Cover baking dish with plastic wrap. Place casserole in a resealable
    freezer bag. Seal and freeze for up to 2 months.

    To serve, thaw in the refrigerator overnight. Set oven @
    350ºF/175ºC. Remove plastic wrap; cover with greased or nonstick
    foil. Bake for 1 1/4 to 1 1/2 hours or until heated through.

    * FROM THE TEST KITCHEN: To avoid tying up the baking dish in the
    freezer for weeks, try this method. Line a 2-quart rectangular baking
    dish with plastic wrap. Prepare the lasagna using the lined dish and
    freeze overnight. When frozen, lift out the plastic wrap-lined food,
    place it in the freezer bag, and freeze for up to 2 months. When
    ready to thaw, remove the plastic wrap and return the food to the
    original baking dish. Thaw and bake as directed.

    Makes: 6 servings

    Better Homes & Gardens | August 2016

    MM Format by Dave Drum - 12 August 2016

    Uncle Dirty Dave's Archives

    MMMMM

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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)