A hearty lasagne with lots of meat and cheese

Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagne recipe is one of my favorites.


(Serves 8-12)






  1. Brown meat and drain off fat. Heat, but don't brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes.
  2. Fill a very large pot with water. Add 1 tsp of salt for each quart of water in the pot. Add the lasagne noodles. Make sure that you cook enough noodles to cover a 13 x 9 baking pan 6 layers deep. Pre-heat oven to
  3. Grease the inside of the baking pan with a light vegetable oil. Now make three filling layers. For each, put down 1/3 of the noodles, in two layers. Then spread 1/3 of the ricotta mixture on the noodles. Then sprinkle with 1/3 of the mozzaralla cheese. Finally, top with 1/3 of the sauce.
  4. Bake uncovered for 40-45 minutes or until bubbly hot. Cool for 5-10 minutes.


Difficulty: moderate.
Time: 30 minutes preparation, 45 minutes baking, 10 minutes cooling.
Precision: Approximate measurement OK.


Paul Pomes 
Univ of Illinois, CSO, Urbana, IL 
Recipe last modified: 8 Apr 86

Original header

Path: decwrl!recipes
From: paul@uiucuxc (Paul Pomes)
Subject: RECIPE: Carol's lasagne
Message-ID: <3470@decwrl.DEC.COM>
Date: 6 Jun 86 03:39:50 GMT
Sender: recipes@decwrl.DEC.COM
Organization: University of Illinois, Urbana, IL
Lines: 83
Approved: reid@decwrl.UUCP

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