Lasagna

Ingredients

• 1lb Ground beef, cooked and drained
• 30oz Ricotta cheese
• 2 Eggs, slightly beaten
• 2 cups (8oz) Mozzarella cheese, shredded, divided
• 1 cup Parmesan cheese, grated divided
• 8oz (1/2) package Lasagna noodles, cooked and drained

Preheat oven 350 degrees. Add ground beef to large skillet and combine with 4 cups of pasta sauce. Bring to a boil and reduce heat. Cover and simmer 5 minutes, stirring occasionally. Meanwhile in a medium bowl, combine ricotta, eggs, 1 1/2 mozzarella and 3/4 cup parmesan cheese. In 9x13 inch baking dish spread 1 cup meat sauce. Place 1/3 of lasagna noodles over sauce. Spread 1/2 of the cheese mixture over the noodles and top with the 1/3 of the meat sauce. Repeat layers. Cover with foil. Bake 40 minutes. Uncover, sprinkle with reserved 1/2 cup mozzarella and 1/4 cup parmesan cheese. Bake an additional 10 minutes or until cheese is bubbly. Remove from oven and let stand 15 minutes before cutting and serving.

Pasta

• 1 1/2 cups Semolina flour
• 1/2 teaspoon Salt (optional)
• 2 Eggs or 3 Egg whites, slightly beaten
• 2 tablespoons Olive oil
• 2 tablespoons Water

Combine Semolina Flour and salt. Add beaten eggs (or egg whites), water and oil. Mix to make a stuff dough. Knead 10 minutes or until dough is elastic. Wrap dough in a towel or place in plastic bag and let rest for 20 minutes. On a lightly floured surface, roll out to desired thickness and cut as desired. Bring large pot of water containing 1/2 tsp oil to a boil. Add pasta and cook until tender. When making lasagna, no need to boil noodles. Add directly to your recipe.

Sauce:

• 1/3 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon pepper
• 1/4 cup fresh parsley, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28oz) crushed tomatoes
• 3/4 cup water
• 1 teaspoon sugar

Combine all ingredients and simmer for 20 minutes before adding the meat to sauce.

You may use ready-made tomatoes sauce to save time, whatever sauce you prefer.