Esther's baked lasagna

Yield: 8 Servings

Measure Ingredient
1 pounds Italian Style Lasagna Noodles
4 quarts Water; boiling
1 tablespoon Cooking oil
1 tablespoon Salt
3 tablespoons Olive oil
1 pounds Beef; chopped
½ cup Onion; chopped
½ teaspoon Garlic powder
2 teaspoons Minced parsley
12 ounces Tomato paste
2½ cup Water
1½ teaspoon Salt
½ teaspoon Black pepper
1 pounds Ricotta cheese
¾ cup Grated Parmesan cheese
Mozzarella cheese
1 pinch Oregano OR
1 tablespoon Worcestershire sauce

Boil lasagne noodles in 4 quarts boiling water with a tablespoon of cooking oil and a tablespoon of salt added, for 12 minutes. Stir gently. Drain. Add one tablespoon of olive oil to keep from sticking. Let cool.

Saute beef and onion in 2 tablespoons olive oil. Add tomato paste, spices, 1½ teaspoons salt, water and simmer 25 minutes.

In a large shallow well greased baking dish, spread several spoonfuls of sauce; then alternate layers of lasagne, sauce, ricotta and Parmesan and mozzarella cheeses, ending with sauce and Parmesan cheese. Bake 20 minutes in 350F oven. Cut in squares.

Recipe by: Esther Guyer

Posted to TNT Recipes Digest by "Art Guyer" <ThePoint@...> on May 01, 1998

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