Lasagna served hadassah style
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chopped onion | |
| 2 | Cloves garlic, minced | |
| 2 | tablespoons | Vegetable oil |
| 1 | can | (35 oz) plum tomatoes |
| 1 | can | (12 oz) tomato paste |
| ½ | cup | Chopped parsley |
| 2 | tablespoons | Fresh basil, chopped |
| ¼ | teaspoon | Oregano |
| Salt, to taste | ||
| Freshly ground black pepper, to taste | ||
| 1 | teaspoon | Sugar |
| 1 | pounds | Muenster cheese, cubed |
| 1½ | pounds | Ricotta cheese |
| 3 | Eggs, lightly beaten | |
| ¾ | pounds | Lasagna noodles |
Directions
Saute the onion and the garlic in the oil, add the tomatoes, tomato paste, half the parsley, basil, oregano, salt, pepper and sugar. Simmer covered for 40 minutes. Mix the cheeses, eggs and the remaining parsley in a bowl.
Put a small amount of the sauce in the bottom of a 13 x 9 pyrex dish .
Cover with a layer of uncooked lasagna noodles, then a layer of cheese.
Repeat once and pour the sauce over the top. If the sauce, as it seeps down, does not come halfway up the side of the lasagna add a little water.
Bake in a preheated 325 degree oven for 1 hour. Source: Book of Jewish Cooking in America by Joan Nathan Recipe by: Joan Nathan Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Apr 12, 1997