2 can italian plum tomatoes; 20 oz size [regular tomat
2 can tomato sauce; 13 oz size
1 small can tomato paste
3 teaspoon italian herb mix
1 teaspoon poultry seasoning
1 teaspoon rosemary
1 teaspoon louisiana hot sauce*
1/2 teaspoon black pepper
1 salt; to taste
2 cup minced onions
2 centiliter minced garlic
1/3 cup olive or veg oil or bacon grease
2 lb hamburger, lean
1 teaspoon salt, opt'l
3/4 lb lasagne noodles
1/2 lb ricotta or cottage cheese
1/2 lb grated mozzarella cheese
1/4 lb grated parmesan cheese
* Dried chile pepper flakes are best in a long slow simmered sauce but bottled hot sauces blend in quicker in this faster version. My wife, Roslind, makes superior Lasagne to me but unfortunately has no firm recipes, never measures and won't go near a computer. By observation, I think this is approximately what she does.
The sauce can be made ahead of time. In a heavy saucepan, combine the tomatoes, sauce, paste and seasonings. Add salt to taste. [We don't add extra salt. Start simmering uncovered.
In a large frying pan, heat the oil or grease, add the onion and garlic and saute until translucent and fragrant. Add the meat [and salt] and cook until no longer pink. Add to the tomato sauce and simmer 1 hr.
Prepare the Lasagne in salted water to the "Al Dente" stage. Preheat oven to 350. In two 13x9 baking dishes, put in a layer of sauce, then noodles, then cheeses. Repeat two or three times and build up to just below the brim of the dish. Bake 40 min.
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