Lasagna: Grandma's Version

Lasagna (serves 16)

• 2lb (2 ½ cans) Italian-style peeled tomatoes
• 4 – 8oz cans tomato sauce
• 2 teaspoons salt
• 3 teaspoons oregano
• ¼ teaspoon pepper
• 2 teaspoons onion salt
• 2 cups minced onions (cut down)
• 2 minced cloves garlic (small)
• 1/3 cup salad oil
• 2 lb ground beef
• 2 teaspoon monosodium glutamate (MSG)
• 2 teaspoons salt
• 1 lb lasagna
• 1 ½ lb ricotta cheese
• 1 lb mozzarella cheese
• 1 cup grated Parmesan

In large sauce pan or kettle. Combine tomatoes and next 5 ingredients. Simmer uncovered. In skillet, saute onion, add garlic in oil until lightly brwn. Add meat, next 2 ingredients and cook. Add to tomato sauce. Simmer 2 ½ hours or until thickened. Meanwhile cook lasagne as package directs stirring occasionally. Drain sepearating noodles. In bottom of 2 12 x 8 pans, place several spoonfuls of sauce, top with criscross layers of lasagna then half of ricotta (divide between 2 dishes). Top with 1/3 of mozzarella and ½ of parmesan (divide between 2 dishes). Repeat again, ending with sauce. Top with remaining mozzarella. Bake until bubbly. Remove from oven, let stand 15 minutes. Temp. 350° 50 minutes.

SO the recipe actually calls for MSG....you can leave it out. The replacement officially is actually to use fresh herbs instead of dried as MSG enhances those dry flavors... good luck...if you use MSG - warn your guests because a lot of people can't eat it!