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  Recipe Home » Pasta » Carol's Lasagna
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  Carol's Lasagna
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 571
10 oz Lasagna noodles (use enough noodles to cover your baking dish 6 layers deep)
1 tsp Salt for each quart of boiling water
1 lb Mozzarella cheese, grated


1 lb Hamburger, lean
1 medium Onion, minced
2 Garlic cloves, minced
1 lb Tomatoes, stewed
1 lb Tomato sauce
6 oz Tomato paste
1/4 tsp Sugar
1 tsp Salt
1 tsp Basil
1 tsp Parsley


2 Eggs, beaten
16 oz Ricotta cheese
8 oz Cottage cheese, small-curd
1/2 cup Romano cheese, grated
1 tbsp Parsley flakes
1 tsp Salt
1 tsp Oregano
Pepper to taste
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 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.


* 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.

: Difficulty: moderate.
: Time: 30 minutes preparation, 45 minutes baking, 10 minutes
cooling. : Precision: Approximate measurement OK.

: Paul Pomes
: Univ of Illinois, CSO, Urbana, IL
: UUCP: {ihnp4,pur-ee,convex}!uiucdcs!uiucuxc!paul
: ARPANET: paul%uxc@a.cs.uiuc.edu CSNET: paul%uxc@uiuc.csnet

: Copyright (C) 1986 USENET Community Trust
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