Meat Sauce
2 medium onions (minced)
1/4 cup olive or vegetable oil
2 – 28 oz cans tomatoes
1 tbsp salt
1 tbsp sugar
2 bay leaves
Garlic salt
2 1/2 lb ground chuck
1 – 12 oz can tomato paste
1/4 tsp cayenne
1/2 tsp basil
- Brown onions and garlic lightly in oil
- Add meat and brown lightly
- Add remaining ingredients plus 2 cups water
- Bring to a boil, reduce heat
- Simmer uncovered for 2 hours
- Remove bay leaves
Lasagne
1 lb curly edged lasagne
1 1/2 lb mozzarella cheese (sliced)
1 1/2 cup grated parmesan
3 lb block cheese (sliced) — Lancashire or Cheshire
- Cook lasagne as on package
- Run under cold water and place on wax paper
- Pan – 17 x 12 x 3 (or smaller)
- 1st layer sauce
- 2nd layer noodles
- 3rd layer cheese
- Repeat
- Set pan on large baking sheet and bake 350 for 50-60 minutes
- Cover top with foil when reheating