Ritamay’s Lasagna for 12

By Ritamay

Ingredients

• Ingredients:
• 16 ounces lasagna noodles (a box and some)
• 16 ounces low fat ricotta cheese
• 16 ounces sliced Mozzarella cheese
• 2/3 cup grated Parmesan cheese
• Sauce
• 1 cup finely chopped onion
• 4 cloves garlic, minced
• 3-6 tablespoons olive oil
• 2 pound ground chuck or round
• 2 large can (28 ounces) tomatoes (stewed tomatoes work great)
• 2 can (6 ounces) tomato paste
• 2-4 teaspoons salt
• pinch cayenne pepper
• 1/2 to 1 cup red wine
• 1 teaspoon fresh basil
• 2 bay leaf
• 3 cups water

Preparation

Step 1

Sauté onion and garlic in olive oil until onions are soft; add ground beef and brown. Pour off excess fat. Add remaining ingredients; stir well. Simmer slowly, uncovered, for 1 hour.
Can par boil noodles in boiling water with 2 tablespoons of salt for about 10 minutes, or untilnot quit al dente, stirring frequently to prevent sticking. Drain; add 1 tablespoon olive oil. Arrange noodles in a shallow baking dish. Make 3 layers each of noodles, meat sauce, ricotta cheese, Mozzarella cheese, and Parmesan cheese. Bake, at 350 for 80 minutes, uncovered for 10 minutes
Serves 12- 18.