| Green Chile Lasagna ~ Green Chile Lasagna My wife just loves lasagna and so I thought I'd experiment by adding green chile strips. Here's the result. The only thing changed here is the degree of hotness for the chiles. I used a chile called Sandia - medium-hot. ~ ChileMasters 1 pound ground beef 1 pound lasagna noodles, cooked and drained ¾ pound mozzarella cheese, thinly sliced 8 - 10 ounces green chile strips (hot, medium or mild) 2 hard cooked eggs, sliced 3 tablespoons olive oil ¼ cup grated Parmesan cheese 1 cup ricotta 2 cups Ragu Abruzzese ~ recipe below ~ substitute 1 large jar Ragu sauce (about 2 cups). 1. Heat olive oil in a skillet. Add ground beef and cook until browned, separating into small pieces. 2. Spread ½ cup sauce in a 2-quart baking dish. Top with a layer of noodles and half the mozzarella cheese. Spread half the ground beef and half the egg slices on top. Sprinkle on half the Parmesan cheese and ½ of the green chile strips. Top with ½ cup of ricotta. 3. Beginning with the sauce, repeat layering, ending with ricotta. Top ricotta with ½ cup sauce. Arrange over this the remaining noodles. Top with more sauce. 4. Bake at 350o F. about 30 minutes, or until mixture is bubbling. Let stand 5 to 10 minutes to set layers. Cut in squares and serve with remaining sauce. Serves 6 - 8 Ragu Abruzzese ~ Meat and tomato sauce for pasta 1 cup vegetable oil 2½ pounds veal and/or beef bones, preferably with a few marrow bones included 2¼ pounds flank steak, cut into ½-inch thick rectangles, measuring about 2x4 inches ½ pound butter ¾ cup celery hearts, finely chopped 1½ cups onion, chopped ½ cups shallots, chopped 3 cloves garlic 3 bay leaves 2 cups dry red wine 4 quarts tomatoes, put through a sieve to eliminate seeds 1 cup tomato paste 1½ cups water 1 sprig fresh rosemary, or 1 tbsp dried tied in a cheesecloth bag ¾ cup dried Italian mushrooms 1. Heat the oil in a heavy kettle and add the bones. Sprinkle with salt and pepper and cook, stirring occasionally, until nicely browned, about 10 - 15 minutes. 2. Add the meat and cook, stirring occasionally, about 30 minutes or until browned. Pour off fat from kettle. 3. Add the butter, celery, onion, shallots, garlic, and bay leaves. Cook about 20 minutes, stirring occasionally. Add the wine and simmer 10 minutes. Add the tomatoes, tomato paste, and water. Cook about 30 minutes and add the rosemary. 4. Cook about 1 hour longer. Remove the bones. The meat clinging to the bones is excellent for nibbling on. 5. Remove and discard the bay leaves and cheesecloth bag. 6. Cover the mushrooms with water and bring to the boil. Simmer for about 1 minute. Drain and add the tomato sauce. Cook briefly. This sauce is now ready to be served with almost any form of pasta. The meat may be served with the sauce or separately after the pasta course. This sauce will keep for several days in the refrigerator and much longer if reheated occasionally. It freezes well. Makes about 3 quarts |
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