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  • Carol's Lasagna

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    Carol's Lasagna
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 10 ounce Lasagna noodles (use sufficient noodles to cover your baking dish 6 layers deep)
    • 1 tsp Salt for each qt of boiling water
    • 1 lb Mozzarella cheese, grated
    • 1 lb Hamburger, lean
    • 1 med Onion, chopped
    • 2 x Garlic cloves, chopped
    • 1 lb Tomatoes, stewed
    • 1 lb Tomato sauce
    • 6 ounce Tomato paste
    • 1/4 tsp Sugar
    • 1 tsp Salt
    • 1 tsp Basil
    • 1 tsp Parsley
    • 2 x Large eggs, beaten
    • 16 ounce Ricotta cheese
    • 8 ounce Cottage cheese, small-curd
    • 1/2 c. Romano cheese, grated
    • 1 Tbsp. Parsley flakes
    • 1 tsp Salt
    • 1 tsp Oregano Pepper to taste

    Directions

    1. Brown meat and drain off fat. Heat, but do not brown, onions; stir in remaining sauce ingredients. Simmer for about 30 min.
    2. Fill a very large pot with water. Add in about 1 t of salt for each qt of water in the pot. Add in the lasagna noodles. Make sure which you cook sufficient noodles to cover a 13x9 baking pan 6 layers deep. Pre-heat oven to 350 degrees F.
    3. Grease the inside of the baking pan with a light vegetable oil. Now make three filling layers. For each, put down 1/3 of the noodles, in two layers. Then spread 1/3 of the ricotta mix on the noodles. Then sprinkle with 1/3 of the mozzarella cheese. Finally, top with 1/3 of the sauce. Bake uncovered for 40-45 min or possibly till bubbly warm. Let sit for 5-10 min before serving.
    4. NOTES:* A hearty lasagna with lots of meat and cheese - Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagna recipe is one of my favorites.
    5. Yield: Serves 8-12.
    6. Difficulty: moderate.
    7. Time: 30 min preparation, 45 min baking, 10 min cooling.
    8. Precision: Approximate measurement OK.
    9. Paul Pomes

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