Carol's Lasagna

Recipe Ingredients

10 oz	284g	Lasagna noodles - (use enough noodles
		Cover your baking - dish 6 layers deep)
1 teaspoon	5ml	Salt for each quart - of boiling water
1 lb	454g / 16oz	Mozzarella cheese - grated
		Sauce
1 lb	454g / 16oz	Hamburger - lean
1 lb	454g / 16oz	Onion - minced (medium)
2		Garlic cloves - minced
1 lb	454g / 16oz	Tomatoes - stewed
1 lb	454g / 16oz	Tomato sauce
6 oz	170g	Tomato paste
1/4 teaspoon	1.3ml	Sugar
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Basil
1 teaspoon	5ml	Parsley
		Cheese Mix
2		Eggs - beaten
16 oz	454g	Ricotta cheese
8 oz	227g	Cottage cheese - small-curd
1/2 cup	73g / 2.6oz	Romano cheese - grated
1 tablespoon	15ml	Parsley flakes
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Oregano
		Pepper to taste

Recipe Instructions

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 350F.

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.

Source:
adapted from Bonnie Stern, CKFM Cookbook

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