Classic Lasagne

• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 4 Tbsp. olive oil
• 1 (1 lb. 12 oz.) can tomatoes
• 2 (6 oz.) cans tomato paste
• salt
• 1/2 tsp. basil leaves
• 1/2 tsp. oregano leaves
• 1/8 tsp. crushed red pepper
• 1 lb. ground chuck
• 1/2 lb. ground lean pork
• 1/4 c. chopped parsley
• 2 eggs
• 1/2 c. fine dry bread crumbs
• freshly grated Parmesan cheese
• 1/8 tsp. pepper
• 1 lb. curly edge lasagne
• 1 lb. Ricotta cheese or creamed cottage cheese
• 1/2 lb. Mozzarella cheese, sliced

1. Saute onion and garlic in saucepan in 2 tablespoons of oil until lightly browned.
2. Add tomatoes, tomato paste, 1/2 cup water, 1/2 teaspoon salt, herbs and red pepper.
3. Simmer, covered, for 1 hour.
4. Combine beef, pork, parsley, eggs, bread crumbs, 2 tablespoons Parmesan cheese, pepper and 1/2 teaspoon salt.
5. Shape into 1/2-inch meatballs.
6. Saute in remaining oil until browned; add to sauce.
7. Simmer for 15 minutes.

onion, garlic, olive oil, tomatoes, tomato paste, salt, basil, oregano, red pepper, ground chuck, ground lean pork, parsley, eggs, bread crumbs, parmesan cheese, pepper, curly, ricotta cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004115 (may not work)