LASAGNA

prep time:: 20 min
total time:: 1 hr

Makes 6-8 servings

Thick tomato meat sauce and three kinds of cheese interspersed among the layers of wide lasagna noodles makes a delicious interpretation of the generally ’^accepted notion as to what lasagna should be.

ingredients

1 medium-sized onion, chopped
3 tablespoons olive oil or salad oil -
1 1/2 pounds lean ground beef
1 clove garlic, minced or mashed
2 cans (8 oz. each) tomato sauce -
1 can (6 oz.) tomato paste .
1/2 cup each dry red wine and water
(or 1 CUP WATER)
Salt
1 teaspoon oregano leaves
1/2 teaspoon each pepper and sugar
12 ounces lasagna noodles
Water
1 pound (2 cups) ricotta cheese or
small curd cottage cheese
1/2 pound mozzarella cheese, thinly
sliced
1/2 cup shredded Parmesan cheese

directions

1
In a large frying pan, saute onion in oil until soft;
2
add beef and garlic, and cook, stirring, until meat is brown and crumbly.
3
Stir in tomato sauce, tomato paste, wine, and the 1/2 cup water.
4
Add 1 teaspoon salt, oregano, pepper, and sugar, stirring until mixed.
5
Cover pan and simmer slowly about 1 1/2 hours.
6
Meanwhile cook noodles in boiling salted water as directed on the package, until tender, about 15 minutes.
7
Drain thoroughly, rinse with cold water, and drain again.
8
Arrange about 1/3 of the noodles in the bottom of a 9 by 13-inch shallow casserole dish, criss-crossing noodles to make an almost solid layer.
9
Spread 1/3 of the tomato sauce over the noodles;
10
top with 1/3 of the ricotta and mozzarella cheese.
11
Repeat this layering two more times.
12
Top with the Parmesan.
13
Bake, uncovered, in a 350° oven for 30 minutes. Remove from oven and cut in rectangles to serve.