500 g Lean hamburger
1 md Onion — minced
2 Garlic cloves — minced
500 g Stewed tomatoes
500 g Tomato sauce
200 g Tomato paste
1 ml Sugar
5 ml Salt
5 ml Basil
5 ml Parsley
2 Eggs — beaten
500 g Ricotta cheese
250 g Small curd cottage cheese
150 g Grated romano cheese
15 ml Parsley flakes
5 ml Salt
5 ml Oregano
Pepper to taste 300 g Lasagne noodles (use enough
Noodles to cov 5 ml Salt for each liter of
Boiling water 500 g Mozzaralla cheese — grated
1. Brown meat and drain off fat. Heat, but don’t
brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes. 2. Fill a very large pot with water. Add 5 ml of salt
for each liter of water in the pot. Add the lasagne noodles. Make sure that you cook enough noodles to cover a 33×22 baking pan 6 layers deep. Pre-heat oven to 150 ?C . 3. 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 mozzaralla cheese. Finally, top with 1/3 of the sauce. 4. Bake uncovered for 40-45 minutes or until bubbly
hot. Cool for 5-10 minutes. Author’s Notes: Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagne recipe is one of my favorites. Difficulty : moderate. Precision : Approximate measurement OK. Recipe By : Paul Pomes Univ of Illinois, CSO, Urbana, IL —–