Layer of meat sauce	Baked lasagna

---

Lasagna

Source: St. Louis Post-Dispatch, August 5, 1951

Yield: 6 servings

---

Ingredients

• 1 lb hamburger

• 1/2 cup olive oil

• 1/2 onion

• 1 clove garlic

• 1 large can tomatoes

• 2 cans tomato paste thinned with 2 cans of water

• Salt to taste

• 1 1/2 lb lasagna noodles

• 1 cup ricotta

• 1/2 lb Romano cheese

• 1/2 lb Provolone cheese

---

Preparation

Fry ground beef or hamburger in olive oil with finely chopped onion and garlic. When these are browned, add thinned tomato paste, tomatoes and seasoning. Cook and stir sauce until thick over a low fire for about two hours. Sauce may be thinned with water during cooking if necessary.

Drop lasagna noodles into boiling salted water. Cook for 20 minutes and drain in cold water. Noodles should be cooked until tender, but not soft.

Place a layer of lasagna in a baking dish, followed by layers of meat sauce, ricotta, grated Romano and sliced Provolone cheeses. Repeat layers until dish is filled and the top layers are meat sauces and grated cheese. Set dish to bake in a moderate oven (350 degrees) for 20 to 30 minutes.