Baked Lasagna A La Pearson

• 2 large onions
• 1 stalk celery
• 3 medium bell peppers
• 1/2 c. chopped garlic
• 2 (No. 10) cans crushed tomatoes
• 2 (3 oz.) cans tomato paste
• 3 (15 oz.) cans tomato sauce
• 1/2 tsp. oregano
• 1/4 tsp. sweet basil
• 1/2 tsp. thyme (whole)
• 1/2 c. shallots, chopped
• 1/2 c. chopped parsley
• 1 to 2 c. grated Romano cheese
• 1 c. olive oil
• 1/2 c. chopped garlic
• 1/4 c. sugar
• 3 bay leaves
• 3 lb. Ricotta cheese
• 3 lb. Mozzarella cheese
• 2 1/2 lb. lasagna noodles
• 4 lb. lean ground beef
• 1 Tbsp. salt (for sauce)
• 2 Tbsp. salt (for water)
• 1 Tbsp. black pepper
• 1/4 tsp. cayenne pepper
• 1/4 c. Worcestershire sauce
• 1 qt. water or beef stock

1. Chop onion, bell pepper and celery medium fine.
2. Chop garlic. Heat olive oil in a pot over medium heat.
3. Add garlic to pot when oil is hot and stir until light brown.
4. Add remainder of seasonings and cook until tender, but not brown.
5. Add crushed tomatoes, tomato paste, tomato sauce and spices and continue to cook for 10 minutes. Add water or beef stock, Worcestershire sauce, 1 cup Romano cheese, salt and pepper and cook for 1 hour on a slow fire.

onions, celery, bell peppers, garlic, tomatoes, tomato paste, tomato sauce, oregano, sweet basil, thyme, shallots, parsley, romano cheese, olive oil, garlic, sugar, bay leaves, ricotta cheese, mozzarella cheese, lasagna noodles, lean ground beef, salt, salt, black pepper, cayenne pepper, worcestershire sauce, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=867122 (may not work)