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2 to 3 lb. ground chuck
1 lb. lasagna noodles
1 (10 oz.) pkg. frozen chopped
1 (18 oz.) can tomato paste
(Hunt's 18 1/2 oz.)
1 (30 oz.) can tomato sauce
(Hunt's 29 oz.)
2 Tbsp. parsley flakes
1/2 tsp. each salt and pepper
2 large onions, chopped
6 garlic cloves, diced
1 Tbsp. oregano
1 qt. home can tomato sauce or
another 29 oz. can Hunt's
2 Tbsp. olive oil or butter
2 large Ricotta cheese (can
use cottage cheese)
1 lb. Mozzarella cheese
1/2 c. Parmesan cheese
6 eggs
1 (10 oz.) pkg. sliced

Use pan or Pyrex or Corning Ware dishes.
Heat water to boil for noodles. Follow directions on
box. Brown meat in frypan. Add salt and pepper. Keep hot.
Saute onion in butter or olive oil. Add garlic. (Microwave
for this.) Thaw spinach and press. Leave moist, don't press
dry. Add to meat mixture, tomato paste, tomato sauce, parsley
flakes, oregano. Stir and add onions/garlic and spinach. Thin
mixture with 1/2 quart home canned tomato sauce or 1/2 can
Hunt's, continuing to cook over low heat.
After noodles have cooked, drain and run cold water over
them to cool. Keep noodles in cold water until ready to use.
Cut up Mozzarella cheese into very small chunks. Beat eggs
with fork. Add Ricotta, Parmesan and Mozzarella. Drain
Spread some of the home can or Hunt's sauce on bottom of
pan or dish. Add layer of noodles (overlap). Spread layer of
egg/cheese mixture about 1-inch thick. Cover with layer of
noodles. Overlap to prevent sauce leaking onto cheese. Add
layer of sauce, layer of noodles, layer of cheese, noodles,
sauce, and press pepperoni slices in rows across top. Bake at
350 degrees or if glass pan or dish, 325 degrees, until heated through and
bubbling. Let stand for at least 30 minutes to set before
cutting into serving portions.
P.S.: I only make one cheese layer thick. I put plain
sauce in pan, noodles, cheese, noodles, meat sauce on top and
pepperoni. This will make 2 medium pans easily and feed 10

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