1 lb. ground beef
½ cup chopped onion
1 clove garlic; minced
1 - 16-oz. can tomatoes, cut up
1 - 8-oz. can tomato sauce
1 - 6-oz. can tomato paste
2 teaspoons dried basil, crushed
1 teaspoon salt
8 ounces lasagna noodles
1 Tablespoon cooking oil
2 eggs
2½ cups ricotta or cream-style cottage cheese
¾ cup grated Parmesan or Romano cheese
2 Tablespoons dried parsley flaces
1 pound mozzarella cheese, thinly sliced

Cook meat, onion, and garlic till meat is browned. Drain off fat. Stir in the undrained tomatoes and next 4 ingredients. Cover; simmer 15 minutes, stirring often. Meanwhile, cook noodles till tender in boiling salted water with cooking oil added to water. Drain; rinse noodles. Beat eggs; add ricotta, ½ cup of the Parmesan or Romano, the parsley, 1 teaspoon salt, and ½ teaspoon pepper. Layer half of the noodles in a 13x9x2-inch baking dish; spread with half of the ricotta filling. Add half of the mozzarella cheese and half of the meat sauce. Repeat layers. Sprinkle remaining Parmesan atop.

Bake in a 375o oven for 30 to 35 minutes or till heated through. (Or, assemble early and refrigerate; bake 45 minutes or till hot.) Let stand 10 minutes. Makes 10 servings.


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