Lasagna

by Ruth Ann Harrison

Cook & drain: (store in cold water in sink)

1 lb lasagna noodles

Brown in dutch oven:

2 lbs hamburger

1 chopped onion

2 cloves garlic (~1/4tsp)

Add to meat mixture and simmer slowly:

2 - 32 oz jars of Prego or Ragu

2 Tbsp parsley flakes

1 Tbsp sugar

1 tsp salt 

1 tsp basil leaves

Mix together:

2 lbs ricotta cheese

1/2 cup grated parmesan cheese

2 Tbsp parsley flakes

2 tsp salt

2 tsp oregano leaves

2 eggs (raw)

Shred:

1-1/2 lbs of mozzarella cheese

In an ungreased pan, layer:

Noodles

Meat Sauce

Mozzarella Cheese 

Ricotta cheese mixture (drop by teaspoons)

repeat - end with noodles, meat sauce and top with parmesan cheese.

Bake or freeze.  Baked uncovered 45 min to 1 hour (if cold) at 350°.  Let stand 15 minutes before cutting.  

Note: Recipe makes 2 - 9x13 pans