LASAGNA

*Superbowl Collection*

1/2 tsp oregano
4 bay leaves
2 cloves garlic
7 cups tomatoes (2 No. 2-1/2 cans)
1 can tomato paste
1 cup water
1 tsp salt
2 cups onions, minced

1/4 cup olive oil or drippings
1/2 pound ground pork
1 pound ground beef
1/2 pound lasagna or homemade noodles, cut 1-1/2 inches wide
1/2 pound American cheese or Mozzarella, sliced thin
1/2 cup Parmesean or Romano cheese, grated

1. Tie oregano, bay leaves and garlic in cheesecloth or small cloth bag; place in saucepan with tomatoes and simmer until thick. Add tomato paste, water, and salt, simmer.

2. While the tomato mixture is cooking, saute onions until light brown in the oil or drippings; add pork and beef, cook slowly until meat loses red color. Add to tomato mixture and simmer very slowly for 3 hours.

3. Boil noodles in salted water until tender, drain. In bottom of casserole place enough sauce to cover surface, then a layer of noodles covered with the thinly sliced cheese and grated cheese, cover with sauce.

4. Place another layer of noodles crisscross, then the cheese, and sauce. Bake until bubbly in moderate (350 degree) oven for 1 hour. (The sauce may be made up and stored in the refrigerator or freezer until needed.)

(Source: Dorothy Dean & kappboom wallpaper photo)