lasagna

This recipe came from Nona Veri who was the great-grandmother of one of my childhood friends. When she made it she used a whole chicken including the giblets. Bryan prefers it made with beef. No matter which meat you choose to use, the stewing process makes it very tender and it melts in your mouth.

2 pounds stew beef or chicken
1/4 cup onion, chopped
1/4 cup celery, chopped
1 small green pepper
1 teaspoon dried oregano
1/4 cup tomato paste
1 clove of garlic, minced
28 oz tin of tomatoes
28 oz water
3 tablespoons fresh parsley, chopped
salt and pepper, to taste
lasagna noodles
1 pound of mozzarella
1 cup parmigiano-reggiano

Brown the meat in a large pot and drain off any fat. Add the onion, celery, green pepper, oregano, and tomato paste and cook for several minutes until the onions are translucent. Add the garlic and sauté for another minute, and then add the tomatoes and water. Bring the sauce mixture to a boil, reduce the heat and simmer for 4 to 5 hours. Stir in fresh parsley and season to taste.

Boil the noodles in salted water. While the noodles are boiling grate the cheeses and set aside. Drain the cooked noodles. Place a generous layer of sauce in the bottom of a pan and layer with noodles, then sauce and finally, cheese. Repeat, and ensure that you end with a layer of cheese on top.

Bake at 350°F, loosely covered with tented aluminum foil, for 20 to 30 minutes or until the lasagna is heated through.

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