LASAGNA (BY PAT DUBOIS)

  • 1-12 ounces Box lasagna noodles
  • To Taste Chopped Onions,Garlic Celery and Parsley
  • To taste Salt and Pepper
  • 2 tablespoons Oil
  • 3 pounds Lean Ground Meat
  • 2 -32 ounces Rague spagetti sauce (with Mushrooms)
  • 8- ounces Mozzarella Cheese
  • 8- ounces Provolone Cheese
  • 8- ounces Muenster Cheese
  • 8- ounces Swiss Cheese
  • 8- ounces Monterey Jack Cheese
  • 8- ounces Parmesan Cheese
  • 8- ounces Romano Cheese

    • Cook noodles until tender;rinse and drain. Saute seasoning in oil until soft. and add ragu sauce. Cook over medium heat about 15 minutes. Brown ground meat and drain off well.Add ground meat to sauce and cook 10 min.Remove from heat.

    Grate all of the cheese, and mix them together well. In a lasagna pan 13X9 inches, layer the meat, cheese and noodles Number of layers depends on how much you put in each layer.End your lastt layer with Cheese, sprinle the top with Parmesan cheese. Cover with Reynolds foil and bake at 350° oven for 30 min. Let set about 15 min. after you remove from oven,to allow the cheese to firm up a little. Serve with Salad and Garlic Bread.and a nice red wine.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Patricia Dubois of Albany, LA. 

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