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Lasagna




Source of Recipe


60s magazine


List of Ingredients




1 28 oz. can whole plum tomatoes
1 6 oz. can tomato paste
½ lb. Italian sausage
1T olive oil
2 cups chopped onions
1T minced garlic
1 sprig fresh oregano
2 basil leaves
1 sprig parsley
2 bay leaves
3 cups shredded Mozzarella cheese
32 oz. Ricotta cheese
2 eggs, slightly beated
1 cup Parmesan cheese
1 T parsley flakes
1 t. garlic powder
1 t. oregano
1 t. basil
package lasagna noodles

Recipe



Bake sausage in 350 oven ½ hour. Slice into small pieces.
Saute onions and garlic in olive oil in large pot till soft.
Run canned tomatoes through blender. Add to pot with tomato paste.
Simmer for 1 hour until thick.

Mix ricotta with 2 beaten eggs, garlic salt, parsley, oregano and basil.
Cook 12 lasagna noodles, 4 at a time and drain on towels.
Coat bottom of lasagna pan slightly with some sauce.
Place 4 noodles on sauce.
Spread half of ricotta mix on top.
Sprinkle with 1 cup Mozzarella cheese.
Top with 1/3 sauce.
Sprinkle with Parmesan cheese.
Repeat layer.
Top with last 4 noodles.
Spread with remaining sauce.
Top with 1 cup Mozzarella cheese and sprinkle with Parmesan.
Bake in 350 oven for 45 minutes.
For drier lasagna: let finished lasagna set on counter for 15 minutes.