Homemade Lasagna

1 lb. ground beef

1 clove garlic (minced)
1 12 oz. can tomato paste (1 1/3 cups)

32 oz. can diced peeled tomatoes

1 1/2 tsp. salt

   

Meat filling: Brown meat slowly, spoon off fat. Add remaining ingredients.  Simmer uncovered 1/2 hour. Stir.

Lasagna: Cook 10 oz of lasagna or wide noodles, until tender, in a large amount of boiling salt water.  This may take 15-20 minutes.  Drain and rinse with cold water.

3 cups ricotta or creamy cottage cheese

1/2 cup grated parmesan or romano cheese

2 tlb. parsley flakes

1 egg

2 tsp. salt

1/2 tsp. pepper

1 lb mozzarella cheese (grated)

Cheese filling: Mix above ingredients, excepts mozzarella cheese. 

Place 1/2 the cooked noodles in a 9x13x2" baking dish, spread with 1/2 the mozzarella cheese, 1/2 the cottage cheese mix and then 1/2 the sauce filling.  Repeat the layers.

Bake in a moderate oven (375º) for 30 minutes. Let stand 10 minutes before cutting into squared, filling will set slightly.  Makes 12 servings.

(Michelle Jones)

(This is a Sarmiento family favorite!)