Lasagne, Northern Style

Grace thinks this from Ines Bottone, mother of Carol's friend Sue. Serves 8 to 10.

1. Meat layers

• 1 pound ground beef or ½ pound each beef and pork
• 1 small onion diced or onion soup mix
• 1 8-ounce can of tomatoes
• 1 6-ounce can of tomato paste
• ¼ cup water
• 1 teaspoon basil
• ¼ teaspoon pepper
• 1 t salt

About 2 hours before serving (or day before) in 4-quart pan over high heat, cook beef and onion until meat is well browned, stirring frequently. Add tomatoes, liquid, paste, water, basil, pepper, salt. Heat to boiling. Reduce heat to low, cover and simmer for 10 minutes, stirring occasionally. Skim off fat from sauce and keep warm

2. Cheese layers

• 1 16-ounce package mozzarella cheese, shredded
• 1 32-ounce package ricotta cheese
• 2 eggs
• 2 tablespoons chopped parsley

In medium bowl, mix cheese, eggs, and parsley. Put aside.

3. White Sauce

• 3 tablespoon butter or margarine
• 3 tablespoon flour
• ½ cup milk

"In 2-quart pan over medium heat, prepare white sauce." [See Gramma Moore's recipe, if needed.]

Pour cheese mixture into the white sauce. Mix well.

4. Noodles and Assembly

• 1 box (12) lasagne noodles

Prepare noodle according to package directions.

Preheat oven 375º F

In a 12 x 9” dish or pan, evenly spoon ¾ cup of meat mixture. Layer with noodles, then cheese mixture. Repeat layers. End with tomato sauce on top.

Bake 45 minutes.

Source: Grace's recipe file