Lasagna

• 2 Tbsp. cooking or olive oil
• 1 clove garlic, peeled and crushed
• 1 can Italian plum tomatoes
• 1 (6 oz.) can tomato paste
• 2 Tbsp. Worcestershire sauce
• 1 tsp. sugar
• 2 tsp. seasoned salt
• few drops liquid hot pepper seasoning
• 1 c. Ricotta or cottage cheese
• 1 lb. sliced pizza or Mozzarella cheese
• 1 c. minced onion
• 1 lb. ground beef
• 1 (8 oz.) can tomato sauce
• 1/2 c. red wine
• 2 tsp. salt
• 1 tsp. basil
• 1 tsp. oregano
• 1 lb. lasagna noodles
• 1/2 c. grated Parmesan cheese

1. Heat the oil in a heavy 2 1/2-quart kettle or large skillet. Add onion and garlic; saute until pale golden.
2. Stir in beef and cook, stirring, until browned.
3. Add remaining ingredients in the order listed.
4. Mix well; cover and simmer over low heat for about 1 hour or until sauce is thickened and flavors are blended.
5. Cook the lasagna noodles in plenty of boiling salted water until just tender.
6. Drain thoroughly; dry well on paper towels.

cooking, clove garlic, italian plum tomatoes, tomato paste, worcestershire sauce, sugar, salt, ricotta, pizza, onion, ground beef, tomato sauce, red wine, salt, basil, oregano, lasagna noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455581 (may not work)