Festive Lasagne

12 servings. When staff was working all hours for Christmas at the flower shop, Grammy and Grampy used to get everyone lasagne in individual pans from an Italian deli in North Plainfield, NJ. Grampy would always say, "Lasagne! Don't get any on ya!" For another version, see Mrs. Bottone's lasagne in the next section.

• ½ pound lasagne noodles (1/2 box)
• 2 pound chopped beef (or Italian sausage)
• 1 medium onion
• 2 cloves garlic
• 1 28-ounce can tomatoes, undrained
• 1 12-ounce can tomato paste
• 2 teaspoon sugar
• 2 teaspoon salt
• 1½ teaspoon basil
• 1 teaspoon crushed red pepper
• ¼ t pepper
• 1 container (30–32 ounce) ricotta cheese
• 1 egg, beaten
• 1/3 cup chopped parsley
• 1 teaspoon salt
• 4 cup shredded mozzarella
• 1 cup parmesan cheese

Cook and drain the noodles.

In Dutch oven combine meat, onion and garlic. Cook until no longer red, but still a little pink. Drain.

Stir in next 7 items [tomatoes, tomato paste, sugar, salt, basil, red and black pepper]. Bring to boil. Reduce heat. Simmer 20 minutes.

In medium bowl blend ricotta, egg, parsley and salt.

Spread a thin layer of sauce in 13 x 9 in pan. Layer 1/3 each lasagna noodles, remaining sauce, ricotta mixture, mozzarella and parmesan cheese. Repeat layers.

Bake in 375ºF oven until bubbly, about 1 hour. Let stand 5 minutes before serving.

Source: Grace's recipe file