2 Tbsp. oil
1 lb. lean ground chuck
1/4 tsp. garlic powder
1 envelope Lipton onion soup
1 1/2 c. water
6 oz. tomato paste
8 oz. tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1 tsp. oregano
1/2 lb. lasagna noodles
1 lb. Ricotta or cottage
3/4 to 1 lb. Mozzarella cheese
2 to 3 Tbsp. Parmesan cheese
Brown beef and drain. Stir in garlic, onion soup mix,
water, tomato paste, tomato sauce, salt, pepper, sugar and
oregano. Cover and simmer 30 minutes. Cook lasagna according
to package directions. Drain and place in cold water. Remove
from water as needed. Place 2 tablespoons meat sauce in bottom
of 12 x 8-inch pan; arrange single layer of lasagna, layer of
Mozzarella, layer of Ricotta, meat sauce and Parmesan cheese.
Repeat, ending with sauce and Parmesan cheese. Bake at 350 degrees
for 30 minutes. Let set 10 minutes to allow cheese to set
before cutting. Makes 8 to 10 servings.
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