Recipe: Lasagna (Better Homes and Gardens, 1980's)

LASAGNA

8 ounces uncooked lasagna noodles
1 tablespoon vegetable oil
FOR THE SAUCE:
3/4 lb bulk pork sausage or ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 (16 ounce) can tomatoes, cut up
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoon dried basil, crushed
1 teaspoon salt
FOR THE LASAGNA FILLING:
2 eggs
2 1/2 cups ricotta or cream-style cottage cheese
3/4 cup grated Parmesan or Romano cheese, divided use
2 tablespoons dried parsley flakes
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound mozzarella cheese, thinly sliced

Cook noodles until tender in boiling salted water with 1 tablespoon oil added to the water. Drain; rinse noodles.

MEANWHILE, TO MAKE THE SAUCE:
Cook meat, onion and garlic until meat is browned. Drain off fat. Stir in the undrained tomatoes, tomato sauce, tomato paste, basil and 1 teaspoon salt. Cover; simmer 15 minutes, stirring often.

TO MAKE THE FILLING:
Beat eggs; add ricotta or cottage cheese, 1/2 cup of the Parmesan or Romano cheese, parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

TO ASSEMBLE AND BAKE:
Layer half of the noodles in a 13x9x2-inch baking dish; spread with half of the ricotta filling. Add half of the mozzarella cheese and half of the meat sauce. Repeat layers. Sprinkle remaining 1/4 cup Parmesan or Romano cheese over top.

Bake in a 375 degree F oven for 30 to 25 minutes or until heated through. (Or, assemble early and refrigerate; bake 45 minutes or until hot.) Let stand 10 minutes.

Makes 10 servings
Source: Better Homes and Gardens New Cook Book, 1981