Recipe from Mueller’s Lasagna box from the 1970′s (don’t know how long it was on the box before or after that). As a teenager, when I went to my friends’ homes, their Moms would ask me to make this for dinner.
1 lb. ground beef (I use turkey now)
3/4 c. chopped onion
2 Tbsp. salad oil (I use Olive Oil)
1 (1 lb.) can crushed tomatoes
1 (12 oz.) can tomato paste
2 cups water
1 Tbsp. chopped parsley
2 tsp. salt (I use 1 tsp. salt)
1 tsp. sugar
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. oregano leaves
8 oz. lasagna noodles (9 unbroken noodles)
1 lb. ricotta cheese
8 oz. mozzarella cheese, thinly sliced, or shredded
1 c. grated Parmesan cheese
Cook lasagna noodles as directed. While these are cooking:
In large pan, lightly brown beef and onion in oil. Add tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper and oregano; simmer uncovered, stirring occasionally for 30 minutes.
In 13 x 9 x 2 pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, ricotta, mozzarella and Parmesan, ending with sauce, mozzarella and Parmesan.
Bake at 350 for 40-50 minutes. Allow to stand for 15 minutes. Serves eight.
