CAROL’S LASAGNA

Servings: 8
Ingredients:

10 oz Lasagna noodles                     1 t  Salt for each quart
-(use enough noodles                     -of boiling water
-to cover your baking               1 lb Mozzarella cheese, grated
-dish 6 layers deep)

———————————–SAUCE———————————–
1 lb Hamburger, lean 6 oz Tomato paste
1 md Onion, minced 1/4 t Sugar
2 Garlic cloves, minced 1 t Salt
1 lb Tomatoes, stewed 1 t Basil
1 lb Tomato sauce 1 t Parsley

———————————CHEESE MIX———————————
2 Eggs, beaten 1 T Parsley flakes
16 oz Ricotta cheese 1 t Salt
8 oz Cottage cheese, 1 t Oregano
-small-curd Pepper to taste
1/2 C Romano cheese, grated

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 13×9 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. Servings: 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
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: ARPANET: paul%uxc@a.cs.uiuc.edu CSNET: paul%uxc@uiuc.csnet

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