Classic Lasagne *****

Categories:
dinners, Italian, pasta

1 1/2 lb ground beef
1 cup onion; chopped
1 1/2 lb tomatoes; canned
18 oz tomato paste
3 cup water
1 1/2 tablespoon parsley
3 teaspoon salt
1 1/2 teaspoon sugar
1 1/2 teaspoon garlic powder
3/4 teaspoon pepper
3/4 teaspoon oregano
12 oz lasagne
1 1/2 lb ricotta cheese
24 oz mozzarrella cheese; shredded
2 1/4 cup parmesan cheese; shredded

In a large heavy pan, lightly brown beef and onions. Drain. Add tomatoes after you chop them up. Add tomato paste, water, parsley, salt, sugar garlic powder, pepper, and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile cook lasagne as directed; drain. In a 13X9X2" baking pan, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, ricotta, mozzarrella, and parmesan, ending with sauce, mozzarella, and parmesan. Bake at 350 degrees for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes. Cut into squares to serve. This freezes well. This version makes 1 1/2 pans full.

Yield: 9 servings