1/2 pound lasagna noodles
4 quarts boiling water
1 tablespoon salt
3/4 tablespoon salad oil
1 quart meat sauce
3/4 pound mozzarella cheese
3/4 pound ricotta cheese
3 tablespoons grated Parmesan cheese


Cook the noodles in boiling water with salt and oil for 10 minutes or until “chewy” but not soft. Drain.

Cover the bottom of a 9x12-inch baking dish with ⅓ of meat sauce. Layer one third of the mozzarella sliced thin over the sauce and top that with one third of the ricotta. Add a layer of cooked noodles.

Repeat the above sequence using the remaining ingredients, ending with a layer of meat sauce. Sprinkle with grated Parmesan.

Bake in a 375 degree oven for 25 minutes, or until the mozzarella is melted and the Parmesan is brown.


Serves 6.


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