Lasagna

By S. Danford

Ingredients

• 1 lb bulk pork sausage or ground beef
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1 16-oz can diced or stewed tomatoes
• 1 16-oz can tomato sauce
• 1 6-oz can tomato paste
• 2 t dried basil, crushed
• 1 t salt
• 8 oz lasagna noodles
• 1 T cooking oil
• 2 eggs
• 2 1/2 cups ricotta or cream-style cottage cheese
• 3/4 cup grated parmesan or romano cheese
• 2 T dried parsley flakes
• 1 lb sliced mozzarella

Preparation

Step 1

Preheat oven to 375.
Cook meat, onion, and garlic until meat is browned.
Drain off fat.
Stir in the undrained tomatoes and next 4 ingredients.
Cover and simmer for 15 minutes, stirring often.
Meanwhile cook noodles until tender in boiling salted water with cooking oil.
Drain and rinse the noodles.
Beat the eggs. Add ricotta, 1/2 cup parmesan, parsley, 1 t salt, and 1/2 t pepper.
Layer half of the noodles in a 13 x 9 x 2 baking dish.
Spread with half of the ricotta cheese.
Add half of the mozzarella cheese and half of the meat sauce.
Repeat layers.
Sprinkle remaining parmesan cheese on top.
Bake for 35 minutes or until heated through. (Or assemble early and refrigerate. Bake 45 minutes or until hot).
Let stand for 10 minutes.
Serves 10.