Italian Lasagna

• 2 1/2 c. tomatoes
• 1 can tomato paste
• 3 Tbsp. olive oil
• 1 Tbsp. chopped parsley
• 1 clove garlic, chopped
• 1 tsp. sweet basil
• 1 small onion, chopped
• 1 lb. ground chuck
• 1 lb. Ricotta cheese
• 1 lb. Mozzarella cheese, grated
• 1 c. grated Parmesan cheese
• 12 oz. lasagna noodles

1. Brown
2. the
3. meat
4. in
5. olive
6. oil
7. and
8. combine with the tomatoes,
9. tomato paste, parsley, garlic, basil and onion in a large
10. saucepan
11. and
12. let
13. simmer
14. for
15. 15
16. minutes.
17. Cook the package
18. of noodles as directed;
19. drain, rinse and drain again so it will not stick together.
20. Put several spoonfuls of sauce in bottom of a large baking dish, then layer noodles, half of the Ricotta
21. cheese, 1/3 of the Mozzarella cheese and half of the Parmesan cheese.
22. Repeat again using half of the remaining noodles.
23. Repeat
24. again,
25. ending
26. up
27. with sauce and remaining Mozzarella cheese.
28. Bake in a 350u0b0 oven for 50 minutes and let stand for 15 minutes before serving.

tomatoes, tomato paste, olive oil, parsley, clove garlic, sweet basil, onion, ground chuck, ricotta cheese, mozzarella cheese, parmesan cheese, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=545216 (may not work)