Recipe: Mueller's Classic Lasagne (1980's)

MUELLER'S CLASSIC LASAGNE (1980's)

1 lb ground beef
3/4 c chopped onion
2 Tbsp vegetable oil or olive oil
1 can ( pound) tomatoes
2 cans (6 ozs each) tomato paste
2 cups water
1 Tbsp chopped parsley
2 tsp salt
1 tsp sugar
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp oregano leaves
1/2 pkg (8 ozs) Mueller's lasagne
1 lb Ricotta cheese
8 ozs Mozzarella cheese, shredded or thinly sliced
1 cup grated Parmesan cheese

In large heavy pan, lightly brown beef and onion in oil. Add tomatoes(put through blender or cut with edge of spoon), paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano: simmer uncovered, stirring occasionally, about 30 minutes.

Meanwhile cook lasagne as directed: drain. In 13x9x2-inch baking pan, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, Ricotta, Mozzarella, and Parmesan cheese, ending with sauce, Mozzarella, and Parmesan.

Bake at 350 degrees F for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve.

Makes 8 servings
Source: Mueller's Pasta - as archived in 2006 at Archive.org WayBack Machine