"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Aunt Maggie's Lasagna Recipe

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This recipe for Aunt Maggie's Lasagna, by , is from A Cookbook for Erin, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maggie Jensen MacNeil


2 cups of chopped onions
1/2 cup olive oil
7 black olives, chopped
7 mushrooms, chopped
2 lbs. sausage meat
2 lbs. ground beef
2 large cans of tomatoes
2 12 ozs. cans of tomato paste
1 cup red wine
3 gloves of garlic, chopped
1 teaspoon each of Parmesan cheese, oregano, basil and 1 bay leaf
salt and pepper to taste
2 lbs. Ricotta cheese
2 lbs. mozzarella (sliced)
1/2 cup grated Parmesan cheese

Saute onions in olive oil. Add mushrooms and olives. Brown beef and sausage meat. Add to onions.
Add tomatoes, tomato paste and wine. Add seasonings to sauce and cook for about 1 & 1 1/2 hour.
Cook 16 lasagna noodles as directed.
Layer sauce, noodles, ricotta, mozzarella, Parmesan. Repeat layers.
Bake lasagna at 325 for about 45 minutes or until bubbly.
Let rest for 15 minutes before serving.




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