My Aunt Nancy seems to be interested in all the right stuff... after a lovely time at their Princeton home, I complemented the meal. Uncle Bill quipped that we will never see the same repast again as Nancy will be moving on to other, more seemingly, tempting recipes… we captured this Lasagna recipe and it will remain my one and only Lasagna offering.
Serves 16 ( polite portions )
Preheat oven to 350 Degrees F
2 LARGE CANS OF ITALIAN TOMATOES
4 (8 ounce) CANS OF TOMATO SAUCE
2 TEASPOONS SALT
3 TEASPOONS OREGANO
1/4 TEASPOON PEPPER
2 TEASPOONS ONION SALT
3/4 LB. LASAGNA NOODLES
1 1/2 LB RICOTTA CHEESE
2 CUPS MINCED SWEET ONIONS
2 CLOVES GARLIC
1/3 CUP VEGETABLE OIL
2 LB. GROUND SIRLOIN
1 LB MOZZARELLA CHEESE
1 CUP GRATED PARMESAN CHEESE
In a large kettle combine the tomato ingredients with the spices – simmer.
In a large skillet saute onion and garlic in the vegetable oil. Add the ground sirloin. Cook until the sirloin is browned and add to the simmering tomato mixture. Simmer 2 1/2 hours or until mixture has thickened.
Cook lasagna noodles – Drain and separate.
In the bottom of the lasagna pan, place several spoons of sauce. Top with criss-cross layers of lasagna noodles, then a portion of the Ricotta cheese, then a portion of the Mozzarella cheese and a portion of the Parmesan cheese . The amounts depend on the number of layers you decide on, for a shallow pan, make 2 separate dishes. Repeat, ending with the sauce. Top with the remaining Mozzarella.
Bake 50 minutes until bubbly. Remove and let stand for 15 minutes.
**Save some sauce to spoon over each piece.
I’m suddenly famished!