|Garlic||2 Clove (10 gm)|
|Olive oil||4 Tablespoon|
|Canned tomatoes||28 Ounce|
|Tomato paste||12 Ounce|
|Basil leaves||1⁄2 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Red pepper||1⁄8 Teaspoon|
|Ground beef chuck||1 Pound|
|Lean ground pork||1⁄2 Pound|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1 Pound|
|Lasagna noodles||1 Pound|
|Ricotta cheese||1 Pound|
|Mozzarella cheese slices||1⁄2 Pound|
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 pep- per.
Simmer, covered, for 1 hour.
Combine beef, pork, parsley, eggs, bread crumbs, 2 tablespoons Par- mesan cheese, pepper and 112 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 mozza- rella cheese.
Bake at 375 degrees for about 25 minutes.