GOLDEN GATE LASAGNA

2 T. salad oil
½ c. minced onion
1 lb. ground chuck
2 cloves garlic
1 ½ t. salt
¼ t. pepper
¾ lb. thinly sliced mozzarella or swiss cheese

¼ t. oregano
3 T. snipped parsley
1 #2 can tomatoes
1 8 oz. can tomato sauce
½ lb. lasagna noodles
½ c. grated parmesan cheese
1 lb. ricotta or cottage cheese

Day before or early in day:

In hot oil, sauté onion. Add beef. Cook until red color disappears. Slice garlic & mash with salt. Add to meat with pepper, oregano, parsley, tomatoes, tomato sauce, & 2 T. parmesan cheese. Simmer covered for 30 min. Refrigerate until ready to use.

Next day: (about 45 min. before serving):

Cook lasagna noodles as label directs. Drain, cover with cold water. In a 12 x 8 x 2 inch baking dish, arrange 1/3 of meat mixture on bottom. Then layer: noodles, 1/3 meat mixture, cheese, cottage cheese, & parmesan. Repeat layers. I try to end up with meat & cheese on top because the noodles get hard if you don’t. Bake for 30 min. at 350.

Yield: 8 servings

M. Helen Jones (Carol Moore)