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3 cloves garlic, minced
1 large onion, chopped
1 lb lean ground beef
28-oz. can tomatoes or puree
1/2 lb mushrooms, sliced
1/4 cup balsamic or wine vinegar
1 tablespoon sugar
basil, oregano, thyme, marjoram and/or rosemary
salt and pepper

1 green, red or yellow bell pepper, diced, optional
1 chopped zucchini, optional
1/2 chopped eggplant, optional

Brown the beef while chopping with wooded spoon in pan to ensure
it is a fine texture. Drain fat and transfer to a large pot.
Sautee the garlic and onion in 2 tbsp of olive oil until soft.
Add the vegetables (except tomatoes) and continue to sautee for
about 5 minutes. Drain the liquid and add the vegies to the beef.
Add the tomatoes and vinegar and herbs to the pot and simmer on a
med-low heat for about 1/2 hour. This sauce should be VERY wet
(like soup!). If necessary, add some tomato juice or red wine if
you like.

1 lb fresh lasagne noodles or 1 pkg of no-cook dry lasagne pasta
1 lb mozzarella cheese
1 lb romano cheese
1 egg
1 pkg frozen spinach
1 tsp oregano (dried)

Mix together in a small bowl, romano cheese, egg, oregano and
spinach until well blended.

Bechamel Sauce:

2 tbsp butter
1-3 tbsp flour
1/2-3/4 cup chicken broth or cream

Melt butter in a small sauce pan. Stir in enough flour that the
mixture starts to form a ball. Gradually stir in broth until you
get a sauce that is thickened but pourable.

Take a large casserole dish (11 x 14) and put 1 ladleful of tomato
sauce on the bottom of the dish to cover it. Place a layer of
noodles on the bottom, cutting or cracking them if necessary to
fit. Another layer of tomato sauce. Be generous. Another layer
of noodles. Spread entire cheese and spinach mixture evenly over
the noodles. Another layer of noodles. A generous layer of sauce.
Pour bechamel sauce over the sauce. Top with a layer of thick
slices of mozzerella. Cover with foil and refrigerate until 1 hour
before. Bake covered at 350 degrees. It doesn't hurt to place on
a cookie sheet so if it overflows your oven won't be too messy.
After 45 minutes, remove the foil and bake for another 15-25 minutes.
Put a knife in the middle and feel the knife to ensure the lasagne
is hot in the middle. It should be bubbling. Remove and let stand
for 5 minutes at least. This will serve up in perfectly uniform
pieces, even with all that sauce! The noodles absorb the liquid,
that's why you need a runny sauce. Sprinkle individual pieces with
parmesan cheese (lots).

Variation: Substitute chicken for beef and leave out the spinach.


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