500 g Lean hamburger 1 md Onion -- minced 2 Garlic cloves -- minced 500 g Stewed tomatoes 500 g Tomato sauce 200 g Tomato paste 1 ml Sugar 5 ml Salt 5 ml Basil 5 ml Parsley 2 Eggs -- beaten 500 g Ricotta cheese 250 g Small curd cottage cheese 150 g Grated romano cheese 15 ml Parsley flakes 5 ml Salt 5 ml Oregano Pepper to taste 300 g Lasagne noodles (use enough Noodles to cov 5 ml Salt for each liter of Boiling water 500 g Mozzaralla cheese -- grated 1. Brown meat and drain off fat. Heat, but don't brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes. 2. Fill a very large pot with water. Add 5 ml of salt for each liter of water in the pot. Add the lasagne noodles. Make sure that you cook enough noodles to cover a 33x22 baking pan 6 layers deep. Pre-heat oven to 150 øC . 3. Grease the inside of the baking pan with a light vegetable oil. Now make three filling layers. For each, put down 1/3 of the noodles, in two layers. Then spread 1/3 of the ricotta mixture on the noodles. Then sprinkle with 1/3 of the mozzaralla cheese. Finally, top with 1/3 of the sauce. 4. Bake uncovered for 40-45 minutes or until bubbly hot. Cool for 5-10 minutes. Author's Notes: Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagne recipe is one of my favorites. Difficulty : moderate. Precision : Approximate measurement OK. Recipe By : Paul Pomes Univ of Illinois, CSO, Urbana, IL -----
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