Makes 16 servings. The sauce may be made the day before. Combine in a large saucepan tomatoes, tomato sauce, 2 teaspoons salt, oregano and onion salt. Start simmering these ingredients uncovered. Saute until golden: onions and garlic in 1/2 cup olive oil. Add ground chuck roast, monosodium glutamate and 2 teaspoons salt and cook until meat loses its red color. Add to the tomato sauce. Simmer about 2 1/2 hours longer. Prepare noodles according to package directions, usually in generous quantities of water, for about 25 minutes. Add to the water 2 tablespoons cooking or olive oil. Stir occasionally. Drain and separate noodles. Preheat oven to 350 degrees. Now lets build the lasagna! Put in the bottom of two 12 x 8 x 2 1/2-inch baking dishes, a thin layer of sauce, then a crisscross layer of the lasagna noodles and a layer of cheese. In all use: 3/4 lb. Ricotta cheese, 1/2 lb. grated Parmesan cheese, 1/3 lb. sliced or crumbled, Mozzarella cheese. Repeat twice with sauce, noodles and cheese. The final cheese layer is covered once more with sauce and a dusting of Parmesan. Bake for about 40 minutes. Remove and let stand for 10 minutes. The lasagna can then be cut for serving. Posted to recipelu-digest Volume 01 Number 427 by "Diane Geary."
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 21 (19%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 15.3mg||5 %|
|Sodium 8.5mg||0 %|
|Potassium 206.1mg||5 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 18.8g|
|Protein 3.4g||5 %|
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Calories per serving: 111
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