Classic Lasagne from box of Mueller’s Lasagne 1970's Recipe
Ingredients
| Ground beef | 1 pound | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| 2 tablespoons salad or olive oil | ||
| Tomatoes | 1 Can (10oz) | |
| Tomato Paste | 2 Can (10oz) | |
| Water | 2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| ½ teaspoon oregano leaves | ||
| ½ package (8 ounces) Mueller’s lasagne | ||
| Ricotta cheese | 1 pound | |
| Mozzarella cheese | 8 Ounce, thinly sliced | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
Directions
In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Mean while cook lasagne as directed; drain. In 13 x 9 x 2” baking pan, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, ricotta, Mozzarella, and Parmesan cheese, ending with sauce, Mozzarella, and Parmesan. Bake at 350°F. for 40 – 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings.
Chef
