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6 qt. water
1 Tbsp. salt
1 lb. lasagna noodles
lasagna sauce
lasagna filling
3/4 c. coarsely grated Romano
1/2 lb. Mozzarella cheese,
coarsely grated

Bring water and salt to rolling boil in large pot. Add
lasagna noodles and cook until tender, do not overcook. Remove
from heat and run cold water into pot until noodles are cold,
then drain. Use an oblong baking dish, 2 1/2 to 3-inches deep.
Grease dish, cover bottom with some of the lasagna sauce
(recipe to follow) and 2 tablespoons water.
Add a layer of the drained noodles, a layer of lasagna
filling (recipe to follow) and then a thin layer of sauce.
Sprinkle with part of the grated Romano and Mozzarella cheeses.
Repeat layers, finish off with noodles on top. Pour more sauce
on top and sprinkle with remaining grated cheeses. Cover with
foil and bake in a 375 degrees oven for 60 to 70 minutes.

Lasagna Filling:
Goes good with baked lasagna and lasagna sauce recipes.
1 lb. lean ground beef
1 lb. Ricotta cheese
3/4 c. grated Romano cheese
3 eggs
pinch of salt
1/2 tsp. pepper
2 cloves garlic, minced
1/4 tsp. oregano
Put all ingredients in mixing bowl and mix well. Use in
lasagna recipe as directed. (There is no need to precook the
meat, as it will cook with other ingredients in oven.)

Lasagna Sauce:
Goes with Baked Lasagna.
1/2 c. cooking oil
2 medium onions, finely
salt to taste
1/2 tsp. pepper
1/4 tsp. oregano
1 (6 oz.) can tomato paste
1 (6 oz.) can water
2 (29 oz.) cans Italian
tomatoes, crushed
Heat oil. Add onions, garlic; cook until brown. Add
salt, pepper, oregano, tomato paste, water and tomatoes.
Simmer, uncovered for 1 1/2 hours, stirring occasionally.
Note: Any leftover sauce can be served on spaghetti.

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