Mom’s Lasagne

Contributed by: Mary Stankiewicz

Lasagne Sauce
½ cup oil
2 medium onions, finely chopped
2 cloves garlic, minced
Salt to taste
½ teaspoon pepper
¼ teaspoon oregano
1 (6 ounces) can tomato paste
1 (6 ounces) can water
2 (29 ounce) cans of Italian tomatoes, crushed

Heat oil. Add onions and garlic, cook until brown. Add salt, pepper, oregano, tomato paste, water, and tomatoes. Simmer, uncovered, for 1½ hours, stirring occasionally.
Note: There will be leftover sauce.

Lasagne Filling
1 pound of lean ground beef
1 pound fresh ricotta cheese
¾ cup grated Romano cheese
3 eggs
Pinch of salt
½ teaspoon pepper
2 cloves garlic, minced
¼ teaspoon oregano

Put all ingredients in a mixing bowl and mix well.

Lasagne noodles
6 quarts water
1 tablespoon salt
1-pound lasagne noodles
Lasagne sauce (below)
Lasagne filling (below)
¾ cup coarsely grated Romano cheese
½ pound grated mozzarella cheese

Bring water and salt to rolling boil in large pot. Add lasagne noodles and cook until just tender – do not overcook. Remove from heat and run cold water into pot until noodles are cold, drain, and lay flat until ready to use.
Use an oblong baking dish at least 2½ to 3 inches deep (a cake pan will do). Grease baking dish; cover the bottom with some of the Lasagne sauce and 2 tablespoons of water. Add a layer of drained noodles, a layer of Lasagne filling and then a thin layer of sauce. Sprinkle with part of the grated Romano and mozzarella cheeses. Repeat layers, finishing off with noodles on the top. Pour more sauce over the top and sprinkle with remaining grated Romano and mozzarella chesses. Cover with aluminum foil and bake in a 375o oven for 60 to 70 minutes.