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2 Tbsp. vegetable oil
1 medium onion, chopped
2 tsp. salt
1/2 tsp. rosemary
2 Tbsp. Worcestershire sauce
2 (6 oz.) cans tomato paste
1/2 lb. Ricotta or cottage
1/2 lb. Mozzarella or Swiss
1 clove garlic, minced
1 lb. ground beef
1/4 tsp. pepper
1 tsp. oregano
3 c. hot water
1/2 lb. lasagne noodles

In hot oil, in heavy pan, fry garlic and onion until soft. Add
beef. Cook and stir until crumbly. Mix in salt, pepper, rosemary and
tomato paste blended with hot water. Simmer, uncovered, for 30 min-
utes. In shallow 13 x 9 x 2-inch baking dish, put a thin layer of
sauce, half the noodles, the Ricotta and thin slices of Mozzarella.
Repeat with half the remaining sauce, noodles, last of the sauce and
Mozzarella. Bake in moderate 350 degrees oven for 30 minutes or until sauce
is bubbling hot. Let stand out of oven 15 minutes before cutting into
squares. Makes 6 to 8 servings.

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