Carol's Lasagna

A hearty lasagna with lots of meat and cheese

85 minutes Prep: 30 minutes Cook: 45 minutes

905 calories per serving view nutrition facts

8-12 servings suggest servings

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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	pound	mozzarella cheese	grated

Sauce
1	pound	ground beef, lean
1	medium	onion	minced
2	each	garlic cloves	minced
1	pound	tomatoes	stewed
1	pound	tomato sauce
6	ounces	tomato paste
1/4	teaspoon	sugar
1	teaspoon	salt
1	teaspoon	basil
1	teaspoon	parsley leaves

Cheese mix
2	large	eggs	beaten
16	ounces	ricotta cheese
8	ounces	cottage cheese	smallcurd
1/2	cup	romano cheese	grated
1	tablespoon	parsley flakes
1	teaspoon	salt
1	teaspoon	oregano
1	x	black 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.

Yield: Serves 8-12.

Serving Size 723g

Amount per Serving

Calories 905 44% of calories from fat