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This recipe for PERFECT LASAGNA, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Monday, October 1, 2007


l 1/2 lb. ground beef
1 large minced onion
1 (32 oz.) can tomato sauce
1 good size clove of garlic
l/2 tsp. basil
l/2 tsp. oregano
1/4 tsp. dry bay leaf
8oz. lasagna noodles
1 Tbsp. oil

Bring 8 quart pan with 3 1/2quarts water to full rolling boil. Add oil and when water again reaches full boil, put in lasagna noodles, crossing so they won't stick together. Boil 10 minutes. Drain and run cold water over them to remove some of the starch and make them easy to handle.

Grate cheese:

1 lb. Cheddar
1 lb. Jack or Mozzarella

Mix together:
1/4 lb. grated fresh Parmesan
1 container Ricotta
2 eggs

Spray large baking dish with Pam. Begin with thin layer of sauce, 3 large noodles, cheese, egg mixture, sauce again, etc., more noodles, cheese, egg mixture, sauce; sprinkle Parmesan on top. Bake in 350 oven for 30 minutes, covered with foil, and 15 minutes uncovered. Let stand 10 minutes. Cut and serve with garlic bread and green salad or cook ahead and reheat in microwave 8 to 10 minutes or oven 20 minutes.




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