Gugel Family Cookbook

Lasagna

(from Madeline Miller)

Sauce:

1 lb. 13 oz. can (#2 ½ size can) tomato puree
2 6 oz. cans tomato paste
2 6 oz. cans water
3 drops Tabasco sauce
salt and pepper
1 tsp. dried oregano
1 lb. ground meat, browned and added to the sauce
1 tsp. sugar

Cook everything together slowly for 1 1/2 to 2 hours.

1 lb. ricotta cheese
1 egg, slightly beaten
1 1/2 cups grated mozzarella cheese
1 1/2 cups grated Parmesan cheese
1/2 box lasagna noodles

Mix the ricotta cheese with the egg until smooth. Combine the grated cheeses in a separate bowl. Cook the lasagna noodles until al dente. Drain. Assemble the lasagna in a baking pan, first placing a thin coating of the sauce so that the noodles don't stick. Then place a layer of noodles. Cover with 1/3 of the ricotta mixture, spoon 1/3 of the sauce over, and sprinkle with 1/3 of the grated cheeses. Make two more layers like this starting with the lasagna noodles. Bake 20 minutes at 350°F.