Vegetarian Cheese Lasagna


Source: McCall's Cookbook and Barbara Pistrang

1 pkg (1 lb) lasagna noodles

Tomato Sauce (or use your own recipe)
1/4 cup oil
l cup finely chopped onion
l clove garlic, crushed
1 can (2 lb. 3 oz.) Italian tomatoes
1 can (6 oz.) tomato paste
1 can (8 oz.) tomato sauce
2 T chopped parsley
1 T salt
1 T sugar
1 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/4 tsp. pepper

(Saute onion, garlic in oil, add other ingredients; mash tomatoes with fork; bring to boil, simmer covered 1 hour)

Cheese Layer
2 containers (15-oz. size) ricotta cheese
1 lb. mozzarella cheese, grated coarsely
1/2 cup grated parmesan cheese
2 eggs
1 T parsley
1 tsp. salt
1/4 tsp. pepper

Topping
6 tablespoons grated parmesan cheese
1/2 lb. mozzarella cheese, grated

Create Lasagna
1. Make tomato sauce.
2. Preheat oven to 350. Cook lasagna noodles according to package directions.
3. Combine ricotta and other ingredients for the cheese layer. Beat till blended.
4. Grease 14x10x2 inch baking pan.
5. Spoon a thin layer of tomato sauce in pan, layer noodles, cheese mixture and tomato sauce. Repeat until all ingredients are used, ending with tomato sauce. Sprinkle with topping (parmesan and mozzarella).
6. Bake, uncovered 45-50 minutes, or until cheese is melted and top is browned.

Makes 10-12 servings