Classic Lasagna

Ingrédients

1 lb. ground beef

3/4 cup chopped onion

2 T. olive oil

1 lb. can tomatoes

12 ozs. tomato paste

2 cups water

1 T. parsley

2 tsp. salt

1 tsp. sugar

1 tsp. garlic powder

1/2 tsp. pepper

1/2 tsp. oregano leaves

8 oz. lasagna noodles

1 lb. ricotta cheese

8 oz. Mozzarella cheese, shred-

ded or thinly sliced

1 cup fresh grated Parmesan

cheese

Instructions

In large heavy pan, lightly

brown beef and onion in oil.

Add tomatoes (put through

blender or cut with edge of

spoon), tomato paste, water,

parsley, salt, sugar, garlic pow-

der, pepper, and oregano. Sim-

mer uncovered stirring occa-

sionally, about 30 minutes.

• Meanwhile cook lasagna as

directed on package; drain, In

13X9X2 pan, spread about 1

cup sauce. Then alternate lay-

ers of Lasagna, sauce, ricotta,

mozzarella and parmesan

cheese - end with sauce, moz-

zarella and parmesan. Bake

350º for 40 –50 minutes. Al-

low to stand 15 minutes before

cutting.

• I have been told to add a 1/2

cup of water to the sauce and

chill overnight and then you do

not have to cook the noodles

ahead of time. I have never

tried it but it sure would make

it easier.