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Lasagna Recipe

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This recipe for Lasagna, by , is from The Kellner Family Cookbook over a 90 year Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ralph Kellner


8 oz. lasagna noodles
1 lb. ricotta cheese
8 oz. mozzarella cheese
cup grated parmasan cheese
2 eggs

Lasagna sauce;
1 medium onion
2 clove minced garlic
2 tbsp. olive oil
1 lb. lean ground meet nor Italian hot sauage
3 cups Italian tomatoes
1 can ( 6 oz. ) tomato paste
2 cups water
1 tbsp. salt
⅛ tsp. suger
1 bay leaf
pinch of basel

Lasagna; cook noodles in boiling water for 25 minutes or until tender, stirring frequently, drain
arrange in shallow 1 qt. baking dish making 3 layers each of noodles,ricotta cheese, mozzerella cheese, marinara sauce ( or home made lasagna sauce ).
Bake in preheated oven at 325 for about 45 minutes.

Lasagna sauce;
Brown onions and garlic lightly in olive oil in sauce pan. Add meat and cook until browned stirring with fork. Add remaining ingredients and simmer uncovered for 1 hours. remove bay leaf.




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