Brother Arnold’s Lasagna with Meat Sauce
1 lb box lasagna noodles
1 medium onion, chopped
1 garlic clove, minced
1/4 cup oil (olive oil is best)
1/2 lb hamburg
2 lbs canned tomatoes, chopped
1-6 oz can tomato paste
2 teaspoons Shaker Basil
2 teaspoons Shaker Oregano
1 teaspoon salt
1/4 teaspoon pepper
1 lb ricotta cheese
1 lb mozzarella cheese, sliced
8 ounces grated parmesan cheese
Brown the beef in a large skillet. Drain off the grease. In a large kettle saute the onions and garlic in oil until soft. Brown hamburg separately, drain. Add the drained hamburg to the onions and garlic and simmer for 2 or 3 minutes. Add the tomatoes, tomato paste, and all of the seasonings. Simmer uncovered for an hour or more. Stir occasionally to prevent sticking.
While the sauce is simmering, cook the lasagna noodles according to the directions on the package. Drain.
To assemble, spoon a little of the sauce on the bottom of a 13" x 9" pan. Arrange lasagna pieces over the sauce. Spoon the ricotta, mozzarella, and parmesan cheeses over the lasagna noodles. Then spoon the sauce over the cheese. Repeat this process until the pan is filled or you run out of ingredients. Top with mozzarella. Bake in a 350º oven for 50-60 minutes.