|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Olive oil||4 Tablespoon|
|Canned tomatoes||28 Ounce (1 Can, 1 Pound 12 Ounce)|
|Canned tomato paste||12 Ounce (2 Cans, 6 Ounce Each)|
|Basil leaves||1⁄2 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Ground beef chuck||1 Pound|
|Ground lean pork||1⁄2 Pound|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Lasagna||1 Pound (Curly Edge)|
|Ricotta cheese||1 Pound|
|Mozzarella cheese||1⁄2 Pound, sliced|
Saute onion and garlic in saucepan in 2 tablespoons oil until lightly browned.
Add tomatoes, tomato paste, 1/2 cup water, 1/2 teaspoon salt, herbs and red pepper.
Simmer, covered, for 1 hour.
Combine beef, pork, parsley, eggs, bread crumbs, 2 tablespoons Parmesan cheese, pepper and 1/2 teaspoon salt.
Shape into 1/2-inch meatballs.
Saute in remaining oil until browned; add to sauce.
Simmer for 15 minutes.
Add 2 tablespoons salt to 6 quarts rapidly boiling water in large saucepan.
Add lasagne gradually so that water continues to boil.
Cook, stirring occasionally, until tender.
Drain in colander.
Arrange layers of lasagne, meatball mixture, ricotta and Parmesan cheeses in large greased casserole.
Top with mozzarella cheese.
Bake at 375 degrees for about 25 minutes.