Italian Lasagne
By: Anonymous
Published: Friday, February 12, 2010 - 3:22pm

Ingredients




1 pound lean ground beef
2 mediums onions finely chopped,
2 clvs garlic minced
salt to taste
teaspoon pepper
teaspoon oregano
1 6 oz. can tomato paste
1 6 oz. can water
2 29 oz. cans Italian crushed tomatoes
1 pound Ricotta cheese
cup grated Romano cheese
3 eggs
1 pch salt
teaspoon pepper
2 clvs garlic minced
teaspoon oregano
Mix all ingredients in bowl-set aside.
Additional cheese
cup grated Romano
pound mozzarella cheese, coarsely grated

Preparation

1 Sauce:Brown meat, onions and garlic together. Add other ingredients simmer uncovered for 1 1/2 hours. Sauce is also good on spaghetti 2 Putting it together In 6 quarts. water, add 1 Tablespoon salt. bring to a boil add 1 lb. lasagne noodles, cook until just tender-do not overcook. 3 Remove from heat, run cold water into pot until noodles are cold, then drain. You will need oblong baking dish at least 2-1/2 to 3" deep. 4 Grease dish, cover bottom with some Sauce and 2 Tablespoons water, add a layer of drained noodles, a layer of filling and then a thin layer of sauce. Sprinkle with part of the additional Romano and mozzarella cheese. Repeat layers, finishing off with noodles on top. Pour sauce over the top and sprinkle with remaining Romano and mozzarella cheese. 5 Cover with aluminum foil and bake at 375 for 60 to 70 minutes. 6 This is worth the effort!! I got the recipe from an Italian friend and it's the only one I use. Enjoy