Oh yes, bentfeather....Times Square from a few hundred feet up would be nice tonight, don't you think? (^:
My computer's running slow - let me put on the chow before it crashes altogether....something red and green that can handle a few G forces, I think, lol!
| "In the Army Now" Lasagna | ||
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Recipe courtesy SGTMeat Sauce: Cook beef in its own fat until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Add onions, saute 3 minutes. Add pepper, oregano, thyme, red pepper, garlic, and basil, and cook 5 minutes longer. Add tomatoes and tomato paste to meat mixture. Blend well, simmer 1 hour. Skim off excess fat. Set aside. Combine eggs, cheeses, and parsley. Mix well and place in shallow pans, refrigerate. Preheat a convection oven to 300 degrees F and set fan on high with closed vent, or heat a regular oven to 325 degrees F. In 5 large baking dishes, place 2 1/2 cups meat sauce. Top with noodles in rows. Top with 3 1/2 cups chilled filling. Top with 1 quart meat sauce, more noodles and 3/12 cups chilled filling. Top again with 1 quart meat sauce, noodles, placed in rows and 1 quart meat sauce. Sprinkle 1 ounce Parmesan over each pan. Cover pans and cook for 1 hour. Uncover and bake for 10 to 15 minutes. It may take slightly longer in the oven if not using a convection oven. Yield: 100 portions (5 pans) |
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