Lasagna
November 1, 2021 Mary
Ingredients
| Ground Chuck | 2 lbs. | |
| Chopped Onion | 1 Cup | |
| Salad Oil | 1 Tbsp. | |
| Tomato Soup | 2 Cans | |
| Tomato Ketchup | 1/2 Cup | |
| Water | 1/2 Cup | |
| Salt | 1 tsp. | |
| Oregano | 1 tsp. | |
| Apple Cider Vinegar | 1 tsp. | |
| Garlic Powder | 1/8 tsp. | |
| Pepper | Dash | |
| Ricotta Cheese (or Cottage Cheese) | 1 lb. | |
| Egg, slightly beaten | 1 | |
| Lasagna Noodles, cooked and rained | 1/2 lb. | |
| Mozzarella Cheese, thin sliced | 1/4 lb. | |
| Grated Parmesan Cheese | 1/4 Cup |
Heat oven to 350°. Brown beef and onion in oil. Add soup and next seven ingredients, simmer stirring occasionally, for 10 minutes. Combine ricotta cheese and egg. In 12x7x2-inch baking dish spoon 1/3 of meat, half noodles, and then layer ricotta cheese and egg mixture, then mozzarella, and then parmesan. Repeat layer in that order. Can be doubled or even tripled. Bake 50 minutes. Remove from oven and let stand 10 minutes before cutting.
