Recipe

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• 1 1/4 lbs ground chuck
• 1/4 cup chopped onion (or more )
• 1 tsp salt
• pepper
• 1 tbsp shortening
• 2 cloves garlic, minced
• 1 tsp chopped parsley
• 1 (28 oz) can whole tomatoes , with juice-broken up
• 1 (12 oz) can tomato paste
• 1 tbsp basil
• lasagna noodle , cooked al dente
• 1 lb mozzarella cheese, sliced
• 3 cups ricotta cheese or 3 cups cottage cheese, blended
• 2 eggs, slightly beaten
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp parsley
• 1/2 cup parmesan cheese
• 2 cups shredded mozzarella cheese

• 1 Brown the chuck and onion in shortening till the onion is tender.
• 2 Drain excess fat.
• 3 Add minced garlic, parsley,tomatoes,tomato paste,and seasonings.
• 4 Cover and simmer for 30 minutes.
• 5 Mix ricotta/cottage cheese,eggs,salt,pepper and parsley in a medium bowl.
• 6 In a 9x13 baking dish or pan,layer noodles to cover bottom.
• 7 Add meat sauce,ricotta,and mozzarella slices.
• 8 (I usually add some Parmesan and Romano at this point) Repeat layers twice more, ending with a layer of noodles and remaining meat sauce.
• 9 Sprinkle with Parmesan/Romano and top with 2 cups shredded mozzarella.
• 10 Bake covered in a 350 oven for approximately 40 minutes, or until bubbling.
• 11 Uncover,and bake an additional 20 to 30 minutes,or until cheese is lightly browned.