Italian

Sicilian Lasagna

if you use whole wheat Lasagna

US Copy write # TXu 1-354-553

1 lb                 Ground Round (may substitute egg plant or squash)

3 cups             Heavenly Spaghetti Sauce

4                    Hard boiled eggs (Diced)

1 pint             Ricotta cheese

1 lg. pkg.        Mozzarella cheese

1 tbs.              Olive oil

1 pkg.             Lasagna

4 qt.               Water

1 tsp.              Salt

                      Wax paper

Brown ground round or browned, diced eggplant and add to Spaghetti Sauce.  Add Ricotta Cheese to Spaghetti Sauce and simmer till cheese is melted. Put water in 5-qt. pot. Add salt and olive oil. Bring to a boil. Add Lasagna and let boil for 9 minutes. Gently remove Lasagna from water with thongs and lay on wax paper. Spray Lasagna pan with Pam. Put a layer of Lasagna in pan. Cover Lasagna with sauce. Cover sauce with Mozzarella cheese. Put another layer of Lasagna. Cover with sauce. Cover sauce with Mozzarella cheese. Put in 350 degree oven for about 45 minutes or until cheese is melted and starts to brown. Let set for 10 minutes. Cut in squares and serve.

Serves 8-10

Serve with

Garlic Bread

Garden Salad

Red wine, Water or Milk

Vitamins:

Spaghetti Sauce         B 9, C, Potassium, Niacin, Riboflavin, Sulfur, Quercetin

Olive Oil                     E, Polyphenol

Cheese                       A, B 12, D, Calcium, Selenium, Riboflavin

Eggs                           A, B 6, B 12, D, Zinc

Lasagna                     A, B 6, B 12, D, Calcium, Selenium, Riboflavin, Zinc,

Beef

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TasteBud's Delight

by Frances M. McCrory-Meservy