Lasagne Giuliani
Jenn Gee.s Mom

Sauce:

 
1 lb. ground beef
1 large white onion, finely chopped
2 to 3 stalks of celery, finely chopped
1 to 2 cloves of garlic, pressed
2 (28 oz.) cans tomatoes, blended
2 (12 oz) cans of tomato paste


1 teaspoon minced basil
1 teaspoon minced oregano
1 teaspoon fennel 
1 1/2 teaspoons salt
1/4 teaspoon pepper

1/4 cup parsley
1/4 cup parmesan cheese, finely grated 


Brown ground beef in large stock pot, drain.
Add onions, celery and garlic.  Cook until vegetables are soft.
Add tomatoes and paste.
Stir in spices and cheese.

Simmer for at least one hour, the longer the better, up to five hours.

(Note: For spaghetti: serve with pasta.  Makes enough for eight.  Also this sauce freezes well; make a double recipe and put it in the freezer for those quick dinners.)

Lasagna:

1 pint ricotta
12-15 lasagna noodles
1 1/2 lbs. Mozzarella cheese, sliced
1/2 cup parmesan cheese, grated
foil

Layer in 9 x 13 pan as follows:

One cup sauce, noodles, ricotta, mozzarella, sauce, 
Noodles, ricotta, mozzarella, sauce,
Noodles, ricotta, mozzarella, sauce,
Noodles, sauce, parmesan cheese

Cover with foil.  Cook right away at 350F for 1/2 hour, until middle is warm and bubbly.

Note: can be made ahead of time.
Refrigerated lasagna needs 45 minutes to an hour to bake.
Frozen lasagna needs one hour to an hour and 15 minutes to bake.