Lasagna

• Sauce:
• (I double this)
• 1/4 C Peanut Oil
• 1/2 C Chopped Onion
• 1 large clove garlic, minced
• 1 can (12 oz) whole tomatoes
• 1 can (6 oz) tomato paste
• 1 Tbsp. chopped parsley
• 1/2 tsp basil leaves, crushed
• 2 tsp salt
• 1/8 tsp pepper
• Meat mixture/meatballs:
• 1/2 lb
• 1/4 C fine dry bread crumbs
• 1 egg
• 3 Tbsp grated Parmesan cheese
• 1/2 tsp salt
• 2 Tbsp peanut oil
• 2 Tbsp chopped parsley
• 2 Tbsp milk
• 1/8 tsp pepper
• Filling:
• 1 pkg (box) lasagna noodles
• 1 lb. ricotta cheese
• 1/2 lb. sliced mozzarella cheese (usually use more)
• 1/2 C grated Parmesan cheese

1. Sauce:
2. Heat oil in a large saucepan (3 or 4 quart). Add onion and garlic; cook until tender. Add tomatoes, tomato paste, parsley, basil, salt & pepper. Cook over low heat for 15 minutes.
3. Meatballs:
4. Prepare meatballs by combining all ingredients except oil. Shape into about 48 small meatballs and brown in oil. Add meatballs to sauce and simmer 30 min., stirring occasionally. If not making the meatballs, just brown the beef with all the ingredients and dump the mixture into the sauce.
5. Filling:
6. Cook lasagna noodles according to package directions.
7. In a 13x9x2 baking dish spread 1/2 C prepared sauce. Arrange layers of noodles, ricotta cheese, mozzarella cheese, Parmesan cheese, and tomato sauce. Repeat, ending with a layer of noodles and sauce with a little Parmesan sprinkled on top.

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Taken from www.epicurious.com/recipes/member/views/lasagna-50048440 (may not work)