Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Lasagna noodles
-(use enough noodles
-to cover your baking
-dish 6 layers deep)
1 ts 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 ts Sugar
1 ts Salt
1 ts Basil
1 ts Parsley

-------------------------CHEESE MIX------------------------------
2 Eggs, beaten
16 oz Ricotta cheese
8 oz Cottage cheese,
-small-curd
1/2 c Romano cheese, grated
1 tb Parsley flakes
1 ts Salt
1 ts 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 13x9 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

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