10 oz Lasagna noodles
-(use enough noodles -to cover your baking -dish 6 layers deep) 1 t Salt for each quart
-of boiling water 1 lb Mozzarella cheese, grated
———————————–SAUCE———————————– 1 lb Hamburger, lean
1 md Onion, minced
2 Garlic cloves, minced
1 lb Tomatoes, stewed
1 lb Tomato sauce
6 oz Tomato paste
1/4 t Sugar
1 t Salt
1 t Basil
1 t Parsley
———————————CHEESE MIX——————————— 2 Eggs, beaten
16 oz Ricotta cheese
8 oz Cottage cheese,
-small-curd 1/2 c Romano cheese, grated
1 T Parsley flakes
1 t Salt
1 t Oregano
Pepper to taste Brown meat and drain off fat. Heat, but don’t brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes. Fill a very large pot with water. Add about 1 t of salt for each quart of water in the pot. Add the lasagna noodles. Make sure that you cook enough noodles to cover a 13×9 baking pan 6 layers deep. Pre-heat oven to 350 degrees F. Grease the inside of the baking pan with a light vegetable oil. Now make three filling layers. For each, put down 1/3 of the noodles, in two layers. Then spread 1/3 of the ricotta mixture on the noodles. Then sprinkle with 1/3 of the mozzarella cheese. Finally, top with 1/3 of the sauce. Bake uncovered for 40-45 minutes or until bubbly hot. Let sit for 5-10 minutes before serving.
NOTES: * A hearty lasagna with lots of meat and cheese — Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagna recipe is one of my favorites. Yield: Serves 8-12. : Difficulty: moderate. : Time: 30 minutes preparation, 45 minutes baking, 10 minutes cooling. : Precision: Approximate measurement OK. : Paul Pomes : Univ of Illinois, CSO, Urbana, IL : UUCP: {ihnp4,pur-ee,convex}!uiucdcs!uiucuxc!paul : ARPANET: paul%uxc@a.cs.uiuc.edu CSNET: paul%uxc@uiuc.csnet : Copyright (C) 1986 USENET Community Trust