INGREDIENTS

INSTRUCTIONS

Makes 16 servings. The sauce may be made the day before. Combine in a large
saucepan tomatoes, tomato sauce, 2 teaspoons salt, oregano and onion salt.
Start simmering these ingredients uncovered. Saute until golden: onions and
garlic in 1/2 cup olive oil. Add ground chuck roast, monosodium glutamate
and 2 teaspoons salt and cook until meat loses its red color. Add to the
tomato sauce. Simmer about 2 1/2 hours longer. Prepare noodles according to
package directions, usually in generous quantities of water, for about 25
minutes. Add to the water 2 tablespoons cooking or olive oil. Stir
occasionally. Drain and separate noodles. Preheat oven to 350 degrees. Now
let's build the lasagna! Put in the bottom of two 12 x 8 x 2 1/2-inch
baking dishes, a thin layer of sauce, then a crisscross layer of the
lasagna noodles and a layer of cheese. In all use:
3/4    lb. Ricotta cheese,
1/2    lb. grated Parmesan cheese,
1/3    lb. sliced or crumbled, Mozzarella cheese.
Repeat twice with sauce, noodles and cheese. The final cheese layer is
covered once more with sauce and a dusting of Parmesan. Bake for about 40
minutes. Remove and let stand for 10 minutes. The lasagna can then be cut
for serving.
Posted to recipelu-digest Volume 01 Number 427 by "Diane Geary."
<diane@keyway.net> on Dec 31, 1997

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