Lasagna

• 1 lb. lasagna
• 2 Tbsp. olive oil
• 1 lb. ground beef
• 1 medium onion, minced
• 1 clove garlic
• 1 tsp. minced parsley
• 1 1/2 cans tomato paste
• 2 c. water
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 5 qt. water
• 3 tsp. salt
• 1 lb. Mozzarella cheese, sliced thin
• 3/4 lb. Ricotta
• 2 Tbsp. grated Romano or Parmesan cheese

1. Brown beef in saucepan with oil, onion, garlic and parsley. Add tomato paste, 2 cups of water, salt and pepper and simmer 1 1/2 hours.
2. Bring 5 quarts water to boil; add salt and lasagna (cut in half) and cook 20 minutes or until tender, stirring almost constantly to prevent sticking together.
3. Drain.
4. Arrange lasagna in casserole in layers, alternating with layers of sauce, Mozzarella and Ricotta until lasagna is all used and ending in like sequence, Ricotta last.
5. Sprinkle with grated cheese.
6. Bake in moderate oven (375u0b0) about 20 minutes or until Mozzarella is melted and serve.
7. Makes 6 large or 8 medium servings.

lasagna, olive oil, ground beef, onion, clove garlic, parsley, tomato paste, water, salt, pepper, water, salt, mozzarella cheese, ricotta, romano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=670714 (may not work)