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Brown 1 lb ground beef with after sauteing onions (1 med, chopped)
and fresh garlic (2 pods, crushed) in heavy skillet with olive oil
with small amt of salt and black pepper.

While this is simmering, prepare sauce with:

1 can diced stewed tomatoes (12oz)
2 cans tomato sauce (8oz each)
1 can tomato paste (small)
1 pod crushed garlic
pepper black and crushed red pepper to taste
3 tsp oregano
3 tsp basil
1 tsp bay leaves or 1 whole california bay leaf
1 tsp marjoram
1 tsp cilantro
1 tsp thyme
2 tsp sage

Let sauce simmer at least 20 minutes. The meat will finish in about
10, but you will still need to prepare the cheese filling.

16 oz. ricotta cheese (low fat if possible)
1 1/2 cups of mozzarella
1/4 cup parmesan
dash oregano, basil and fresh parsley and black pepper.

Stir together.

You can boil the noodles before layering the lasagna, but that is
a pain, and if you want to speed the process up, add 3/4 cup of
water to the above sauce, and layer the noodles dry. The results
are the same, and much easier to work with.

After the ingrediants are prepared, preheat oven to 350, and coat
a 9 x 12 rectangular dish, or a little larger, with olive oil.
Slice mushrooms and green peppers to add into the layers for more
flavor. Layer: Noodles, cheese, meat, and sauce. Repeat, ending
with sauce and topping with mozzarella and parmesan with a sprinkling
of parsley.

If you want to make it vegetarian, omit beef, and add 1/2 cake of
tofu to cheese mixture. Layer in place of meat spinich, broccoli,
mushrooms, or zucchini.

I hope you enjoy this recipe, you can add varieties such as ground
turkey or 1/2 ground beef and 1/2 pound of ground pork.


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