Aunt May's Lasagna 1 pound ground beef 1 large onion, chopped 2 garlic cloves, minced 1 can (28 ounces) stewed tomatoes 2 cans (6 ounces each) tomato paste 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1 bay leaf 9 lasagna noodles 1 can (6 ounces) pitted ripe olives, drained and coarsely chopped 2 cups (8 ounces) shredded part-skim mozzarella cheese 1/2 cup grated Parmesan cheese Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Aunt May's Lasagna cont. In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until thickened. Meanwhile, cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives. Spread a fourth of the sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheese. Repeat layers. Top with remaining noodles, sauce and cheese. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 15 minutes before cutting. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Aunt May's Lasagna Yield: 12 servings. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008