INGREDIENTS

INSTRUCTIONS

SAUCE
CHEESE MIX
Brown meat and drain off fat.  Heat, but don't brown, onions; stir in
remaining sauce ingredients.  Simmer for about 30 minutes.
Fill a very large pot with water.  Add about 1 t of salt for each quart of
water in the pot.  Add the lasagna noodles. Make sure that you cook enough
noodles to cover a 13x9 baking pan 6 layers deep. Pre-heat oven to 350
degrees F.
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 mixture 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 minutes or until bubbly hot. Let sit for
5-10 minutes before serving.
  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. Yield: Serves 8-12.
: Difficulty:  moderate.
: Time:  30 minutes preparation, 45 minutes baking, 10 minutes cooling.
: Precision:  Approximate measurement OK.
: Paul Pomes
: Univ of Illinois, CSO, Urbana, IL
: UUCP:  {ihnp4,pur-ee,convex}!uiucdcs!uiucuxc!paul
: ARPANET:  paul%uxc@a.cs.uiuc.edu      CSNET: paul%uxc@uiuc.csnet
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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