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| Italian Baked Lasagna
Two 6 ounce cans of Italian style paste
Two no 2 1/2 cans of Italian tomatoes
1 can tomato puree
2 tablespoons of olive oil
1/4 cup of finely chopped onions
1/4 cup of celery
1 small clove garlic or 1/8 tsp. powder
1 pound or more Italian sausage
1 1/2 teaspoon of salt
1 teaspoon of granulated sugar
1/2 teaspoon of oregano
1/8 teaspoon of pepper
1/4 cup of chopped parsley
1/4 cup of grated Romano
1/4 - 1/2 teaspoon of baking soda
Mushrooms (opt.) |
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Fry onions, garlic, celery slowly in two teaspoons of oil. Add meat and brown. Place this in a large kettle, add tomatoes, paste and all other ingredients (except soda). Simmer 1 hour or longer. Baking soda should be added the last ten minutes. This soda may be omitted entirely if desired, but sauce will tend to be more acid tasting. If sauce becomes too thick, a little water may be added. If too thin, cook, uncovered about 15 minutes. Simmer 1 pound lasagna macaroni about 25 to 30 minutes in salted water or until crisply tender. Add 1 teaspoon of oil to water to prevent from sticking. |
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