Recipe - Italian Lasagna

2 One fourth pound Lean ground beef
1/3 cup Instant minced onion
Three fourths teaspoon Garlic powder
4 teaspoon Salt
3/8 teaspoon Red pepper; crushed
1 tablespoon Oregano
3 tablespoon Parsley flakes
18 ounce Tomato paste; 3 (6oz) cans
24 ounce Tomato sauce; 3 (8oz) cans
2 One fourth cup Hot water
3 lg Eggs; beaten
3 pound Ricotta cheese
1 pound Lasagna noodles; cooked,
(18 noodles)
12 ounce Mozzarella cheese; shredded
Three fourths cup Parmesan cheese

Line four 8x8x2inch baking pans with heatresistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
onefourth of the recipe. Do not line pans for food to be served without
freezing.

Crumble beef; cook until lightly browned. Stir in onion. Cook until onion
is tender. Drain off fat. Stir in seasonings, tomato paste, tomato sauce,
and water. Simmer for 5 minutes, stirring occasionally. In another bowl,
blend eggs with ricotta cheese.

In each pan, spread a layer of meat mixture (about Three fourths cup). Add a layer
each of noodles (2 1/4), meat mixture (about Three fourths cup), ricotta cheese
mixture (about Three fourths cup), mozzarella cheese (1/3 cup), and parmesan cheese
(1 One half tablespoons). Repeat layers until all ingredients are used. Pack
food tightly to avoid air pockets.

TO SERVE WITHOUT FREEZING: Preheat oven to 400ø F. (hot). Bake 30 minutes
or until sauce bubbles at edges.

TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by
pulling paper up over top of food. Put edges of wrap together and fold
several times so paper lies directly on top of food. Fold ends of freezer
wrap over the top and seal with freezer tape. Label with name of food,
date of freezing, and last date the food should be used for best eating
quality (about 6 months). Freeze for 1012 hours before removing packages
from the pans.

TO HEAT FROZEN LASAGNA: Preheat oven to 400ø F. (hot). Remove freezer
wrap. Place food in baking pan. Bake 1 One fourth hours or until sauce bubbles
at edges and center is hot.
Posted to MCRecipe Digest V1 #184

Date: Mon, 05 Aug 1996 11:23:15 0500

From: "R. Winters" rosie@iadfw.net
NOTES : This recipe is for 24 servings (about 2 One half by 4 inches). =
Directions are given for dividing the prepared food into four
parts of six=
servings each. One part may be completely cooked and served at
the time of=
preparation. The remaining parts may be frozen.