Lasagne
1 lb. ground beef
1/2 cup chopped onion
2 6oz. cans tomato paste
1 1/2 cups water
1 clove garlic - minced
2 tsp. salt
3/4 tsp. oregano
3/4 tsp. sweet basil
1/4 tsp. pepper
5-6 small Fresh Mushrooms, sliced
8 oz. lasagne noodles, partially cooked in boiling salted water(just till they bend)
16 oz. ricotta or cottage cheese
1 egg, beaten and mixed into ricotta or cottage cheese
1 Tbs. parsley flakes mixed into ricotta and egg mixture
Fresh spinach leaves, washed and dried
2 6oz. pkgs. Mozzarella cheese slices
1/2 cup grated Parmesan cheese
Preparation:
Brown meat in large skillet, drain. Add onions, cook till tender. Stir in tomato paste, water, seasonings and mushrooms. Cover, simmer 30 minutes.
Place a small amount of sauce on the bottom of a lasagne pan. Layer noodles, ricotta cheese mixture, spinach and mozzarella 3 times.
Sprinkle top w/Parmesan Cheese
Bake at 375 for 30 minutes or till bubbly.
Let stand a few minutes before serving.
6-8 servings