Pat Dixon’s Lasagna

Serves 12-15 people


2 C chopped onion

1 1/2 lb ground chuck, browned

1/2 lb ground lean pork (shoulder), browned

1/2 C snipped parsley

1/2 tsp pepper

1 T salt

1 8oz can tomato sauce (Pat uses 2 cans)

3 cans Italian style tomatoes

2 cloves garlic, diced

1 chopped green pepper

Cook sauce 3 hours


Lasagna ingredients

1 lbs cooked Lasagna noodles

2 C grated parmesan cheese

2 1/2 lbs ricotta cheese (or creamed cottage cheese, sweetened and beaten in blender)

1 lb mozzarella


  1. Cover bottom of pan or casserole with sauce
  2. Criss cross layers of lasagna noodles
  3. Top with 1/2 ricotta; lay slices of 1/2 mozzarella, put 1/2 parmesan on top
  4. Repeat
  5. Make 6 or 8 gashes through all (to bottom)
  6. Bake 45 minutes at 350º or til bubbly

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