Title: Roslind's Lasagne
Categories: Italian Pasta Ground Beef
Yield: 16 Servings

TOMATO SAUCE
2	cn	Italian Plum Tomatoes; 20 oz size [regular tomatoes will do]
2	cn	Tomato sauce; 13 oz size
1	sm	Can Tomato paste
3	ts	Italian herb mix
1	ts	Poultry seasoning
1	ts	Rosemary
1	ts	Louisiana hot sauce*
1/2	ts	Black pepper
		Salt; to taste
MEAT SAUCE
2	c	Minced onions
2	cl	Minced garlic
1	tb	Olive or veg oil or bacon grease
2	lb	Hamburger, lean
1	ts	Salt, opt'l
2	c	Spinach; chopped, optional
CHEESES
3/4	lb	Lasagne noodles
1/2	lb	Ricotta or Cottage cheese mixed with
1		Egg white
1/2	lb	Grated Mozzzrella cheese
1/4	lb	Grated Parmesan cheese

* Dried chile pepper flakes are best in a long slow simmered sauce but bottled hot sauces blend in quicker in this faster version. My wife, Roslind, makes superior Lasagne to me but unfortunately has no firm recipes, never measures and won't go near a computer. By observation, I think this is approximately what she does.

The sauce can be made ahead of time. In a heavy saucepan, combine the tomatoes, sauce, paste and seasonings. Add salt to taste. [We don't add extra salt. Start simmering uncovered.

In a large frying pan, heat the oil or grease, add the onion and garlic and saute until translucent and fragrent. Add the meat [and salt] and cook until no longer pink. Add to the tomato sauce and simmer 1 hr.

For an optional spinach layer, steam chopped spinach until just wilted.

Prepare the Lasagne in salted water to the "Al Dente" stage. Preheat oven to 350. In two 13x9 baaking dishes, put in a layer of meat sauce, [then spinach if using it], then noodles, then cheeses. [The eggwhite stirred into the cottage cheese helps bind it.] Repeat two or three times and build up to just below the brim of the dish. Bake 40 min.

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