Lasagna

(about 30 servings)

•  In a large Dutch oven kettle, brown about 1½ pounds of ground beef and drain off the fat.  Add onion, garlic salt (?), salt and pepper to taste.  Add three 32-oz. jars of Ragu along with about a half cup sugar and salt and pepper to taste.  Simmer about 15 minutes.
• In a large kettle, cook about 25 lasagna noodles for about 12-15 minutes in about 8 quarts of water with about a tablespoon of vegetable oil and a teaspoon of salt.  Rinse (in cold water) and drain the noodles after cooking them.
• In a separate bowl, mix about 32 ounces of ricotta cheese with 3 raw eggs and about 2 tablespoons of parsley.
• Grate about 2 ½ pounds of mozzarella cheese.
• NOTE:  This recipe will fill two 9 x 13” baking pans and one 8 x 8” baking pan.

 Assemble the lasagna as follows:

1.  Small amount of sauce in bottom of pan.
2. A layer of noodles
3. Spread some of the ricotta cheese/egg mixture on the noodles.
4. Sprinkle about a third of the mozzarella cheese on the ricotta mixture.
5. Spoon sauce over the cheese layer.
6. Add another layer of noodles.
7. Spread some of the ricotta mixture on the noodles.
8. Sprinkle another third of the mozzarella cheese on the ricotta mixture.
9. Spoon sauce over the cheese layer.
10. Add another layer of noodles.
11. Spoon more sauce on the noodles.
12. Add the remaining third of the mozzarella cheese on top.

 Bake at about 375 degrees for about an hour.  Keep foil over the top until the last 15 minutes.