Recipe - Esthers Baked Lasagna

1 pound Italian Style Lasagna
Noodles
4 qt Water; boiling
1 tablespoon Cooking oil
1 tablespoon Salt
3 tablespoon Olive oil
1 pound Beef; chopped
One half cup Onion; chopped
One half teaspoon Garlic powder
2 teaspoon Minced parsley
12 ounce Tomato paste
2 One half cup Water
1 One half teaspoon Salt
One half teaspoon Black pepper
1 pound Ricotta cheese
Three fourths cup Grated Parmesan cheese
Mozzarella cheese
1 pn Oregano OR
1 tablespoon Worcestershire sauce

Boil lasagne noodles in 4 quarts boiling water with a tablespoon of cooking
oil and a tablespoon of salt added, for 12 minutes. Stir gently. Drain. Add
one tablespoon of olive oil to keep from sticking. Let cool.

Saute beef and onion in 2 tablespoons olive oil. Add tomato paste, spices,
1 One half teaspoons salt, water and simmer 25 minutes.

In a large shallow well greased baking dish, spread several spoonfuls of
sauce; then alternate layers of lasagne, sauce, ricotta and Parmesan and
mozzarella cheeses, ending with sauce and Parmesan cheese. Bake 20 minutes
in 350F oven. Cut in squares.

Recipe by: Esther Guyer

Posted to TNT Recipes Digest by "Art Guyer" ThePoint@beachlink.com on May
01, 1998