Best Lasagna

Hazel Smith's Hot Dish Recipe of the Week

Best Lasagna

1 lb. ground beef
1 clove garlic
1 tablespoon basil
1 1/2 teaspoon salt
2 cups canned tomatoes
2 small cans tomato paste
10 ounces lasagna noodles
1/2 teaspoon pepper
3 cups ricotta or cottage cheese
1/2 cup grated Parmesan cheese
2 tablespoon parsley flakes
2 eggs beaten
2 teaspoon salt
1 lb. mozzarella cheese, sliced thin

Brown meat slowly, spoon off excess fat. Add next five ingredients and simmer 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salted water until tender. (Follow directions on package for exact time.) Drain and rinse noodles. Combine remaining ingredients, except Mozzarella cheese.

Place half of the noodles in a 9 x 13 casserole dish. Spread with half the cottage or ricotta cheese mixed with beaten eggs. Add half the mozzarella and half the meat sauce. Repeat layer.

Bake at 375° for 30 minutes. Let stand for 10 minutes before cutting into squares.

Makes 12 servings.