Lasagna

• 1/4 olive oil or sald oil
• 1/2 cup chopped onion
• 1 clove garlic, crushed
• 2 tablespoons chopped parsley
• 1/2 pound ground chuck
• 1/4 pound ground pork
• 1 can (2 pounds 3 ounce) Italian tomatoes, undrained
• 2 (16 ounce) can tomato paste
• 2 tablespoons sugar
• 1 tablespoon salt
• 1/4 teaspoon pepper
• 2 teaspoon oregano leaves
• 1 teaspoon basil leaves
• 1 tablespoon salt
• 1 tablespoon olive oil
• 1 pound mozzarella cheese
• 1/2 package lasagna noodles
• 1 pound ricotta cheese*
• 1 (3ounce) jar parmesan cheese

Instructions:
1. Make tomato sauce: In 1/4 cup hot oil in dutch oven, saute onion, garlic and parsley until onion is tender. (about 5 minutes)
2. Add chuck and pork. Saute until well browned. Add tomato paste, sugar, salt, oregano, basil, pepper and tomatoes; mix well, mashing tomatoes with a fork.
3. Bring to a boil; reduce heat and simmer, covered, stirring occasionally for 3 hours.
4. In a large kettle, bring 3 qquarts water and 1 tablespoon salt to a boil. Add 1 tablespoon olive oil. Add all lasagna noodles, 2-3 at a time to boiling water. Return to boil. Boil uncovered and stirring occasionally 15 minutes. Drain, rinse under HOT water.
5. Preheat oven to 350 degrees. Grease 13x9x2 baking dish.
6. Spoon a little tomato sauce into prepared dish. Layer noodles, ricotta, mozzarella, tomato sauce and parmesan. Repeat until all ingredients are using, ending with sauce and parmesan.
7. Bake uncover until cheese is melted and top is browned. Let stand for 10 - 15 minutes before cutting to make serving easier.
*Cottage cheese with an egg beaten into it may be used instead.

Serves: 9