2 tbsp. salad oil
1 1/2 lb. ground beef
1 med. size onion, chopped fine
2 cloves garlic, chopped fine
1 (16 oz.) can whole tomatoes
1 (12 oz.) can tomato paste
1 (6 oz.) can tomato paste
15 oz. water
1 tsp. dried basil
1 tsp. oregano
4-6 bay leaves
1 tbsp. salt
Pepper to taste
1/2 c. Burgundy wine Simmer on low heat approximately 2 hours. Remove bay leaves when finished. CHEESE #1: Mix together 1 pound grated longhorn cheese and 3/4 cup Parmesan cheese. CHEESE #2:
1 1/2 lb. ricotta cheese or sm. curd cottage cheese
1 tsp. sugar
1/4 c. grated Parmesan cheese
1 egg
1 tsp. chopped fresh parsley
Salt and pepper Mix together PASTA: Cook 1 pound lasagna noodles with 1 tablespoon oil and 1 teaspoon salt according to package directions. Drain and rinse with cold water. Layer in casserole: sauce, pasta, cheese #1, cheese #2 and sauce. Repeat with sauce on top layer. Reserve some sauce for serving. Bake uncovered in preheated 350 degree oven for 30-40 minutes. Let stand 5-10 minutes before serving, then cover with sauce. Serves 8. | 
