"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers


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This recipe for LASAGNA, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rene Fite


1 1/2 lb. ground meat
1 lg. red onion, chopped
4 garlic cloves, finely chopped
8 oz. sliced mushrooms
1 lg. Classico pasta sauce
2 cans diced tomatoes (garlic, basil, oregano)
2 T. basil
1 lb. Monterey jack cheese, grated
1 lb. mozzarella cheese, grated
1 pkg. extra wide lasagna noodles
salt and pepper to taste
Freshly grated parmesan or romano
cheese for topping

Brown meat, onion and garlic. Saute mushrooms in olive oil until pliable. Add mushrooms to meat mixture and add sauces, basil, salt and pepper. Simmer 2 hours. Fill 9x13 pan alternating sauce, noodles, sauce and cheese. Top with grated parmesan or romano cheese and bake at 350 degrees for 50-60 minutes.




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