LASAGNA WITH MEAT BALLS

"Lemon rind adds piquancy to the meat balls."

3/4 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon grated lemon rind
2 tablespoons olive oil
3 cups favorite tomato sauce
1 pound lasagna noodles, cooked and drained
1 pound ricotta or cottage cheese
1 pound Mozzarella cheese, cut in small cubes
1 1/2 cups grated Parmesan

Season beef with salt and pepper, add lemon rind and shape in balls the size of a large marble. Brown in hot oil.

Cover bottom of a large 2 to 3-inch deep baking dish sparingly with tomato sauce. Line with lasagna noodles. Dot with half the cheeses. Spread with half remaining sauce, top with meat balls. Cover with remaining lasagna noodles, sauce and cheeses.

Bake in moderate oven (325 degrees F) about 45 minutes. Cool slightly.

Serves 10 to 12
From: Recipelink.com
Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #64 - Italian Recipes, Fawcett Publications, Inc., May 1962