Recipe - Lasagna Served Hadassah Style

1 Chopped onion
2 Cloves garlic, minced
2 tablespoon Vegetable oil
1 cn (35 oz) plum tomatoes
1 cn (12 oz) tomato paste
One half cup Chopped parsley
2 tablespoon Fresh basil, chopped
One fourth teaspoon Oregano
Salt, to taste
Freshly ground black pepper,
to taste
1 teaspoon Sugar
1 pound Muenster cheese, cubed
1 One half pound Ricotta cheese
3 Eggs, lightly beaten
Three fourths pound Lasagna noodles

Saute the onion and the garlic in the oil, add the tomatoes, tomato paste,
half the parsley, basil, oregano, salt, pepper and sugar. Simmer covered
for 40 minutes. Mix the cheeses, eggs and the remaining parsley in a bowl.
Put a small amount of the sauce in the bottom of a 13 x 9 pyrex dish .
Cover with a layer of uncooked lasagna noodles, then a layer of cheese.
Repeat once and pour the sauce over the top. If the sauce, as it seeps
down, does not come halfway up the side of the lasagna add a little water.
Bake in a preheated 325 degree oven for 1 hour. Source: Book of Jewish
Cooking in America by Joan Nathan

Recipe by: Joan Nathan Posted to TNT Prodigy's Recipe Exchange Newsletter
by MarySpero@prodigy.com (MS MARY E SPERO) on Apr 12, 1997