Carol's Lasagna

SAUCE
1 lb. lean hamburger
1 medium onion, minced
2 garlic cloves, minced
1 (1 lb.) can stewed tomatoes
1 (1 lb.) can tomato sauce
1 (6 oz.) can tomato paste
1/4 tsp. sugar
1 teaspoon salt
1 teaspoon basil
1 teaspoon parsley

CHEESE MIXTURE
2 eggs, beaten
1 (16 oz.) container ricotta cheese
1 cup (8 oz.) small curd cottage cheese
1/2 cup grated Romano cheese
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon oregano
pepper to taste

MISCELLANEOUS
10 oz. lasagna noodles (or enough to cover your pan with 4 layers of noodles)
1 teaspoon salt for each quart of boiling water
1 lb. mozzarella cheese, grated

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 1 tsp. 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-inch baking pan 4 layers deep (4 layers of noodles).

Preheat oven to 350 degrees. Grease the inside of the baking pan with a light vegetable oil.

Now make three filling layers. For each layer, put down 1/3 of the noodles. Then spread 1/3 of the ricotta mixture on the noodles. Then sprinkle with 1/3 of the mozzarella cheese. Top with a layer of noodles. Finally, top with 1/3 of the sauce.

Bake uncovered for 40-45 minutes or until bubbly hot. Cool for 5-10 minutes.

Servings: 8-12
rec.food.cooking/Sharon Gorman/1994