Note: I got this recipe from my sister, Alice, years ago. It does take some time to prepare…but it is so worth it. It’s also great to prepare early in the day and put the dish in the refrigerator. Then when you are ready to bake it, you just remove and place in the preheated oven.
2 Tbsp. olive oil
2 Tbsp. vegetable oil
1 lb. ground beef
2 onions, finely chopped
5 tomatoes, peeled and coarsely chopped or
1 28oz. Can whole tomatoes, cut up, no juice
2 8oz. Can tomato sauce
3 Tbsp. sugar
1 Tbsp. fresh oregano, or 1 tsp. dried
1 Tbsp. fresh basil, or 1 tsp. dried
½ cup Parmesan cheese, grated
1 tsp. pepper
½ tsp. salt
½ tsp. baking soda8 oz.
1 8oz. Package lasagna noodles
1 pound cottage cheese
1 pound mozzarella cheese, sliced
8 oz. Parmesan cheese, grated
Heat the olive oil in a heavy saucepan. Brown the beef. Add onions and garlic. Saute for 3 minutes. Add tomatoes, tomato sauce, sugar, salt, oregano, basil, ½ cup Parmesan and pepper. Stir well. Add the baking soda and mix well. Bring to a boil. Reduce heat and simmer slowly for 2 hours, stirring occasionally.
When the sauce is almost finished, fill a large kettle with water, add salt and one Tbsp. of oil. Bring to a boil and add the lasagna noodles 2 at a time. Let the water come to a boil after each addition. Simmer for 15 minutes, drain, rinse with hot water.
In the bottom of a 13” X 9” X 2” greased baking dish, put a thin layer of sauce, then a layer of noodles and then the cheeses.
Repeat these layers twice ending with the sauce. Sprinkle with Parmesan cheese. Bake at 350 degrees for 40 minutes. Then take the lasagna out of the oven and let it stand for 15 minutes before serving.