Lasagna  (2 9"x13" pans)


1/2 lb. gnd beef              1/2 lb. Italian sausage

 --Brown above and drain.

1 lg. can tomatoes         2 lg. cans tomato paste

1 lg. can tomato sauce   2 cans water

1 onion, chopped           4-5 cloves garlic, chopped

 -- Add to taste.

2 t. basil                        1/4 t. oregano

1/2 t. rosemary              1/2 t. celery salt

1/4 t. pepper                  1/2 t. salt

-- Simmer for at least an hour (2-3 is better).


2 lbs. (2 pkgs) lasagna noodle, cooked according to package directions.  When done place in cold water.




Parmesan cheese          8 oz. ricotta cheese

2 lbs (about 4 pkgs) mozzarella cheese, grated.

Opt.: Cooked spinach, or raw zucchini


To assemble:

Put sauce in bottom of pan.  Line with layer of noodles.  Add more sauce, spread 3 cheeses

and any other fillings.  Repeat until full but reserve about 1/3 mozzarella cheese for last layer.  Last layer is noodles, sauce and remaining cheese.  Bake at 350 degrees for 45 minutes to 1 hour.