Roman Lasagna

Submitted by: Roslyn	Country: Canada
Category: Home/Pasta & Pizza
Quantity: 8 servings	Preparation time: 0:15 hr. Cooking time: 1:30 hr.

Ingredients

Tomato Sauce
1/4 cup	olive oil	60 mL
1	onion, minced	1
1	clove garlic, minced	1
1 can	Italian tomatoes (28 oz/796 mL)	1
1 tbsp	fresh parsley, minced	15 mL
1/2 tsp	dried basil	2 mL
5-1/2 oz	tomato paste	156 mL
1 tbsp	sugar	15 mL
	salt and pepper, to taste
Meat Mixture
1/2 lb	minced beef	225 g
1/2 lb	minced pork	225 g
2 tbsp	fresh parsley, minced	30 mL
1/2 tsp	dried oregano	2 mL
2	eggs, lightly beaten	2
3 tbsp	grated Parmesan cheese	45 mL
	salt and pepper, to taste
Pasta
1 lb	lasagne noodles	450 g
6 qt	boiling water	6 L
3 tbsp	salt	45 mL
1 tbsp	olive oil	15 mL
Cheese Mixture
1 lb	cottage cheese	450 g
2 tbsp	hot water	30 mL
1	small Mozzarella cheese, thinly sliced	1
1/2 cup	Parmesan cheese, grated	125 mL

Directions

Tomato Sauce

Brown the onion and garlic in olive oil, add the remaining ingredients. Bring to a boil and simmer, uncovered, for 15 minutes.

Meat Mixture

Stir all ingredients together in a bowl for 2 or 3 minutes. Add to the tomato sauce after it has simmered for 15 minutes. Stir well and simmer for 40 minutes.

Pasta

Bring water to a boil with the oil and salt. Place the lasagne noodles in the water one by one. Boil uncovered over high heat, for 15 minutes. Drain.

To assemble

Place 6 tbsp/90 mL of the sauce in a large oiled baking dish.

Cover with a layer of lasagne. Place several slices of Mozzarella on top, and over, a layer of cottage cheese beaten with the hot water. Top with 1/4 of the tomato sauce, continue in this manner until all the ingredients have been used.

Sprinkle the grated parmesan on top. Bake in a 350°F/180°C oven for 30 to 40 minutes.

Let it sit at room temperature for a few minutes before serving.