Recipe - Mama Donimos Lasagne

1 pound Lasagne noodles
8 qt Water
3 tablespoon Olive oil
1 pound Mozzarella cheese; cut or sliced up
2 cup Parmesan cheese; grated

TOMATO SAUCE
3 tablespoon Olive oil
One half pound Ground beef
One half pound Ground sausage
1 Onion; chopped
2 Cloves garlic; minced
3 tablespoon Minced fresh parsley
1 cn (6oz) tomato paste
1 cn (28oz) tomatoes; roughly
chopped with the juice

BECHAMEL SAUCE
3 tablespoon Butter
3 tablespoon Flour
2 One fourth (up to)
2 One half cup Milk
Salt
Pepper

In a large saucepan heat the olive oil. Add meats and all remaining sauce
ingredients and brown, crumbling the meats with a fork. Combine well. Cover
and simmer 45 minutes. Stir occasionally. While the sauce is simmering,
cook the lasagne noodles in salted water and olive oil for 12 to 15
minutes. Stir to prevent sticking. Drain, rinse and lay side by side on
paper towels to drain.

Make the Bechamel sauce as follows: Melt the butter in a mediumsized
saucepan over low heat. Gradually stir in the flour. Slowly add the milk,
stirring. Season with salt and pepper. Cook over a low flame, stirring
constantly, until sauce begins to thicken. This should be a fairly thin
sauce. (It's purpose is to keep the noodles moist.) To assemble: Butter a
lasagne pan or a 3 quart casserole and layer as follows: a thin layer of
tomato sauce, lasagne noodles, a thin coating of Bechamel sauce, a layer
each of Parmesan and Mozzarella cheese. Keep repeating layers until all
ingredients have been used, ending witii Cheeses on top. Bake in preheated
oven for 20 minutes or until a light, golden crust forms on top. Let cool
slightly before serving. Yield: 10 servings.

ANN MONTEDONICO

MEMPHIS, TN

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.