Lasagna served hadassah style

8 Servings

Ingredients

Quantity Ingredient
1 Chopped onion
2 Cloves garlic, minced
2 tablespoons Vegetable oil
1 can (35 oz) plum tomatoes
1 can (12 oz) tomato paste
½ cup Chopped parsley
2 tablespoons Fresh basil, chopped
¼ teaspoon Oregano
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon Sugar
1 pounds Muenster cheese, cubed
1½ pounds Ricotta cheese
3 Eggs, lightly beaten
¾ pounds Lasagna noodles

Directions

Saute the onion and the garlic in the oil, add the tomatoes, tomato paste, half the parsley, basil, oregano, salt, pepper and sugar. Simmer covered for 40 minutes. Mix the cheeses, eggs and the remaining parsley in a bowl.

Put a small amount of the sauce in the bottom of a 13 x 9 pyrex dish .

Cover with a layer of uncooked lasagna noodles, then a layer of cheese.

Repeat once and pour the sauce over the top. If the sauce, as it seeps down, does not come halfway up the side of the lasagna add a little water.

Bake in a preheated 325 degree oven for 1 hour. Source: Book of Jewish Cooking in America by Joan Nathan Recipe by: Joan Nathan Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Apr 12, 1997

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