Carol's lasagna

Yield: 8 servings

Measure Ingredient
10 ounces Lasagna noodles (use enough noodles to cover your baking dish 6 layers deep)
1 teaspoon Salt for each quart of boiling water
1 pounds Mozzarella cheese, grated
1 pounds Hamburger, lean
1 medium Onion, minced
2 \N Garlic cloves, minced
1 pounds Tomatoes, stewed
1 pounds Tomato sauce
6 ounces Tomato paste
¼ teaspoon Sugar
1 teaspoon Salt
1 teaspoon Basil
1 teaspoon Parsley
2 \N Eggs, beaten
16 ounces Ricotta cheese
8 ounces Cottage cheese, small-curd
½ cup Romano cheese, grated
1 tablespoon Parsley flakes
1 teaspoon Salt
1 teaspoon Oregano
\N \N 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 ⅓ of the noodles, in two layers. Then spread ⅓ of the ricotta mixture on the noodles.

Then sprinkle with ⅓ of the mozzarella cheese. Finally, top with ⅓ 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@... CSNET: paul%uxc@...

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