Lasagna

Category	Main dish
Classification	Italian
Added By	Phyllis Watson
Added On
Prep Time
Yield
Source	Johnny
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Ingredients

1 pound bulk pork sausage or ground meat
1/2 cup onion, chopped
1 clove garlic, minced
1 16 ounce can tomatoes
1 8 ounce can tomato sauce
1 6 ounce can tomato paste
2 teaspoons basil, dried, crushed
1 teaspoon salt
8 ounces lasagna noodles
1 tablespoon oil
2 eggs
2 1/2 cups ricotta or cream style cottage cheese
3/4 cup grated parmesan or romano
2 tablespoons parsley, dried flakes
1 pound mozzarella cheese, thinly sliced

Directions

Cook meat, onion, and garlic until meat is browned. Drain off fat. Stir in the undrained tomatoes and next four ingredients. Cover; simmer 15 milnutes, stirring often. Meanwhile, cook noodles until tender in boiling salted water with cooking oil added to water. Drain; rinse noodles. Beat eggs; add ricotta, 1/2 cup parmesan or romano, the parsley, salt and the pepper. Layer half of the noodles in a 13 x 9 x 2" baking dish; spread with 1/2 the ricotta filling. Half the mozzarella and 1/2 the meat sauce. Repeat layers. Sprinkle remaining parmesan atop. Bake in 375 degree oven for 30 - 35 minutes or until heated through. (Or assemble early and refrigerate. Bake 45 minutes or until hot.) Let stand 10 minutes. Make 10 servings. This is different from the ususal recipe, but I should try it. Johnny got it from somewhere.

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