Helen’s lasagne
1 lb ground beef
2 tbsp olive oil
3 1/2 c. tomatoes
2 8 ounce can tomato sauce
2 tbsp minced onions
1/8 tsp garlic powder
1 1/2 tsp oregano
1/4 tsp Rosemary
1/4 tsp basil
1/2 tsp msg
2 tsp salt
1 tsp sugar
1 3 oz can sliced mushrooms
1/2 lb. lasagne noodlea
1 lb. ricotta cheese
1/2 lb. mozzarella cheese
1/2 C. grated Parmesan cheese.
Saute ground beef in hot oil until meat loses its pink color. Add tomatoes, tomato sauce, seasonings, and mushrooms. Mix well, cook slowly about 2 hours or until thickened.
Cook noodles following directions on package. Drain, rinse, and seperate.
In a buttered 3-quart baking dish, make 2 layers of the noodles, meat sauce, ricotta, mozzarella, and parmesan in this order using about half of each for each layer.
Bake at 350 for 30 minutes or until bubbly.