PEG BRACKEN'S LASAGNE CASSEROLE

1 pound hamburger, crumbled
2 cloves garlic, crushed
2 tablespoons salad oil
1 (No.2) can tomatoes (1 lb. 4 oz. or 2 1/2 cups)
1 (8 ounce) can tomato sauce
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon oregano
8 ounces lasagna noodles (those are the big 1 1/2-inch-wide ones)
1/2 pound sliced mozzarella (or Monterey jack cheese or mild Swiss)
3/4 pound ricotta cheese (or cottage cheese)
1/2 cup grated Parmesan cheese

Saute the hamburger and garlic in the oil, then add the next five items and simmer twenty minutes.

While it simmers, cook those noodles in boiling salted water about fifteen minutes, and drain them.

Now fill a big buttered casserole with alternate layers of the noodles, cheese, tomato-meat sauce, and Parmesan, ending with a layer of sauce and Parmesan.

Bake it, uncovered, at 375 degrees F for twenty minutes. You can do this even the day before, and just reheat it.

Makes 6 servings
Source: The I Hate to Cook Book by Peg Bracken, 1960

Category:  Main Dishes, Pasta, Sauces
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