Lasagne

Aunt Peggy

Ingredients

• 1 8 ounce can tomato sauce
• 2 6 ounce cans tomato paste
• 2 cups water
• 1 teaspoon oregano
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons olive oil
• 1 cup minced onion
• 1 clove garlic, crushed
• 1 1/2 pounds ground beef
• 1 teaspoon salt
• 1 pound lasagna noodles
• 1 pound Mozarella slices
• 1 pound cottage cheese (or ricotta cheese)
• 4 ounces Romano cheese (or Parmesan cheese)

Instructions

Combine the first 7 ingredients in a large kettle (Dutch oven works well). Simmer while you brown in a skillet the ground beef and salt. When meat is brown add to kettle mixture. Simmer about 2 hours or until the sauce is very thick.

Cook and drain the lasagne noodles. Have the cheese ready. Spoon some of the sauce into a 9" x 13" pan. Put in a layer of noodles, then a layer of Mozarella and a layer of cottage cheese. Put in a layer of noodles cross-wise, then sauce, then another layer of noodles, Mozarella, cottage cheese...Top with last layer of noodles and rest of sauce. Sprinkle generously with Romano.

Bake at 375° for 30 minutes. Let stand 15 minutes before serving.

This is the best!