Entrees

Lasagne

From the recipe file of Mary Jo Sawyer – Obtained from a Richardson estate sale on 3/23/2017.

Serves 8-10.

Mix in a large kettle:

  • 1 lg can tomato puree
  • 2 cans tomato paste
  • 2 cups water
  • 1 t. oregano
  • 1 t. sugar
  • 1 t. salt
  • ΒΌ t. pepper

Let mixture simmer.

In skillet, heat:

  • 2 t. olive oil.

When oil is hot, saute in it:

  • 1 c. minced onion
  • 1 clove garlic, crushed

When onion is golden, add:

  • 1Β½ lbs ground chuck
  • 1 t. salt

Cook until meat has lost its red color, then add to tomato mixture. Simmer about 2 hours, or until sauce is thick.

Cook 1 lb lasagne noodles. Drain thoroughly, rinse and separate noodles, spreading them on towel to dry.

Cut into thin slices:

  • 1 lb. mozzarella cheese

Have ready:

  • 1 lb ricotta cheese (cottage cheese)
  • ΒΌ lb. (1 cup) parmesan cheese

Spoon some of the sauce into two 8-inch square pans or one lg casserole. Put in layer of noodles, mozzarella, ricotta. Put another layer of noodles crosswise, more sauce, then noodles, mozzarella, and ricotta. Top with a last layer of noodles and rest of sauce. Sprinkle with grated parmesan.

Bake 375Β° for 30 mins. Let stand in a warm place for 15 mins before serving.

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