Nikki's Lasagne

From Nikki Newkirk, Eufaula, OK

submitted by daughter, Terrye Newkirk aka Sister Claire

  

Here’s a great recipe from the mother of a high school friend, Terrye Newkirk. Terrye said her mom, Nikki, would make Terrye’s high school chum, Suzanne Gilbert’s most requested dish. So, in Suzanne’s memory, “here is my mom's lasagne recipe. Sticklers for authenticity may go elsewhere. It's Okie-fied, and very tastily so.”

 

Mom often makes this in doubles and freezes one--a great meal to have on hand for a

busy day or unexpected guests.”

 

     1-1/2    pounds ground beef (better using 1/2-pound Italian sweet sausage)

     4          tablespoons chopped celery

     1          medium onion, chopped

     2          cloves garlic, minced

     2          tablespoons oil or bacon grease

     2          16-ounce cans tomatoes

     1          6-ounce can tomato paste

     2          teaspoons salt

     1/4       teaspoon cayenne pepper

     1/2       teaspoon oregano

     1 to 4   teaspoon Italian seasoning

     1          bay leaf

     2          cups ricotta or cottage cheese

     1          egg, beaten

     1          pound mozzarella, sliced

      1/3      cup Parmesan cheese, grated

     1          8-ounce package lasagne noodles

 

Saute celery, onion and garlic in oil until tender. Add ground beef and brown until crumbly but not hard. Drain off the oil. Add tomatoes, tomato paste, salt, cayenne, oregano, Italian seasoning and bay leaf. Cover and cook slowly for 20 minutes. Remove bay leaf.

 

Cook noodles separately in boiling salted water until tender or as package directs. Drain.

 

Arrange a layer of noodles in a greased 9 x 13-inch or 3-1/2 quart casserole. Pour half the meat sauce over the noodles and cover with a layer each of ricotta and mozzarella cheese. Repeat with noodles, meat sauce and cheese. Sprinkle Parmesan cheese on top. Bake in moderate oven (350 degrees) for 30 minutes. Serves 8.

 

Note: Can be made the day before and refrigerated. Let it sit at room temperature 20 to 30 minutes before baking.

 

Published Dec 12, 2000

Copyright ©2000 The Ponca City News