1 lb Ground Beef
1/2 C Chopped Onion
1 Clove Garlic minced
1 16oz can Tomatoes cut
1 8oz can Tomato Soup
1 6oz can Tomato Paste
2 tsp dried Basil
1 tsp Salt
8 oz Lasagna Noodles
1 TBSP Cooking Oil
2 1/2 C Ricotta and/or Cream-style Cottage Cheese
3/4 C grated Parmesan and/or Romano cheese
2 TBSP dried Parsley
1 lb. Mozzarella cheese sliced or shredded
1. Cook meat, onion and garlic till meat is browned. Drain off fat. Stir in undrained tomatoes and next 4 ingredients. Cover;
simmer 15 minutes, stirring often.
2. Meanwhile, cook noodles till tender in boiling salted water with cooking oil added to water. Drain; rinse noodles.
3. Beat egges; add ricotta, 1/2 C Parmesan, parsley, 1 tsp salt, and 1/2 tsp pepper.
4. Layer half noodles in a 13 x 9 x 2 inch baking dish. Spread with half of the ricotta filling. Add half of the mozzarella
cheese and half of the meat sauce. Repeat layers. Sprinkle remaining parmesan on top.
Bake in a 375F oven for 35 minutes or till heated through. ( If assembled early and refrigerated; bake 45 minutes till hot)
let stand 10 minutes.