Title: Carol's Lasagna
Categories: Pasta Blank
Yield: 8 Servings

10	oz	Lasagna noodles (use enough noodles to cover your baking dis
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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