For you Larry.

These are the directions from Mom as given to me when I first got married. Copied straight from the stained, wrinkled slips of paper. All of the tomatoes would have been canned from her garden, generously shared with me.

Meat Sauce
2 Quarts of tomatoes (or 2 32 ounce cans)
1 1/2 pounds chop meat

Saute onion and garlic in (olive) oil and butter. Add the meat and sausage and brown. No further directions are listed but… Add the tomatoes, salt, pepper and a generous sprinkle of Italian Seasoning. Simmer about 30 minutes.

Meanwhile, cook 3/4 pound of lasagna noodles in salted water.

Cheese Filling
1 pound mozzarella, grated
2 pounds Ricotta
2 eggs
grated Parmesan or Romano cheese
pepper (that would be black pepper)
onion powder

Although my directions don’t say this, reserve half of the mozzarella. Mix the remaining ingredients in a large bowl.

Lasagna Assembly
Layer in a 9″ X 13″ baking pan:
3-4 noodles, side by side
A little grated mozzarella
A layer of noodles
A lot of gravy

Sprinkle the top with Italian Seasoning.

Bake at 350F about an hour. Let stand 15 minutes before serving.
For the record my directions don’t say how to cook it or how long. You should know.


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