Lasagna

• 6 Tbsp. margarine
• 1/2 c. chopped onions
• 1 1/2 tsp. dry garlic salad mix
• 2 (1 lb.) cans tomatoes
• 1 lb. hamburg
• 4 slices bread, crumbled
• 1/4 c. milk
• 2 slightly beaten eggs
• 2 (6 oz.) cans tomato paste
• 1/2 c. Parmesan cheese
• 1/2 c. chopped parsley
• 2 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 c. water
• 1 Tbsp. sugar
• 1 tsp. fennel seed
• 1 tsp. dry basil
• 1 lb. lasagna
• 1 lb. Mozzarella cheese
• 1 lb. Ricotta cheese

1. Melt 4 tablespoons margarine in a large saucepan.
2. Add chopped onions, salad mix and tomatoes.
3. Simmer until liquid is evaporated. Mix into tomato mixture, tomato paste, water, sugar, 1/4 cup parsley, 1/4 cup Parmesan cheese, fennel seed, basil and 1 teaspoon salt.
4. Simmer 45 minutes to 1 hour.
5. Mix hamburg and bread crumbs in large bowl.
6. Add 1/4 cup milk, eggs, 1/4 cup parsley, 1/4 cup Parmesan cheese, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
7. Mix with hands until well moistened.
8. Brown in 2 tablespoons margarine. Drain and add to tomato mixture.

margarine, onions, garlic, tomatoes, hamburg, bread, milk, eggs, tomato paste, parmesan cheese, parsley, salt, pepper, water, sugar, fennel seed, basil, lasagna, mozzarella cheese, ricotta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479979 (may not work)