Lasagna 4

1-1/2 pounds ground sirloin/round meat
1 medium yellow onion, diced
Two 6-ounce cans Contadina Italian Seasonings tomato paste
One 6-ounce can Contadina tomato paste
5 cups water
8 lasagna noodles, cooked
4 eggs, boiled and sliced
3 ounces mozzarella cheese, grated
1/4 cup Parmesan cheese, finely grated
Sauce seasonings:
3/4 tablespoons salt
1-1/2 tablespoons sugar
1/4 teaspoon Tabasco Sauce
1/2 teaspoon red pepper
1/2 teaspoon black pepper

To make sauce:
Over medium-high heat, brown ground meat. Add diced onions. Stir in 3 cans tomato paste. After mixing well, add 5 cups water (sauce will be thin, but will thicken as it cooks).

Add seasonings: salt, sugar, Tabasco Sauce, red pepper and black pepper. Bring to a boil for 20 minutes. Reduce heat to medium-low. Stir occasionally. Let cook for 1-1/2 hours longer, uncovered.

Boil eggs and lasagna noodles Grate cheeses. Grease a 10 x 10 inch baking pan or two loaf pans. Layer lasagna sauce (half of total sauce) at bottom of pan, carefully place sliced eggs (half of total slices) on top of sauce, Add cheeses evenly over egg slices, then arrange four lasagna noodles.

Repeat for second layer, then top noodles with sauce. Bake for 1 hour at 350F.

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Cajun Country -- New Iberia, Louisiana