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Baked Lasagna

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Recipe Ingredients

Sauce
3 pounds ripe tomatoes, chopped
2 carrots, peeled and chopped
2 garlic cloves, crushed
1 tablespoon chopped parsley
3 tablespoons tomato pur�e
1 large onion, peeled and chopped
3 stalks celery, chopped

Cooking Procedures

Put all the ingredients into a large cooking pot. Cover and simmer for about 1 hour. Pass through a sieve; return to the pot, and season to your satisfaction. Continue to simmer until sauce has thickened. Just before using this sauce, stir in 2 tablespoons of olive oil and 2 tablespoons of butter.

Lasagna
3/4 to 1 pound lasagna noodles
Butter
1/2 pound mozzarella cheese
1/4 pound Italian sausage or
ground beef, coarsely chopped
2 hardboiled eggs, chopped
1 cup grated Parmesan cheese
1 cup ricotta or cottage cheese

Brown sausage or beef, then drain.

Boil lasagna noodles. Drain and put a layer in a well-buttered casserole dish. Add a layer of mozzarella cheese, then a layer of sausage or beef and a thin layer of hardboiled egg. Sprinkle with grated Parmesan and ricotta or cottage cheese. Moisten cheese with some of tomato sauce. Continue in layers, finishing with a good thick layer of grated Parmesan. Dot with butter and bake at 350 degrees F for about 30 minutes.

Serve with warm roll of garlic bread. 
 
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Excerpt from the wayback cook-book collection:

hickens and ducks are young. A young turkey has a more delicate skin than an old one ; nor are the flaps about its head of so dark a red. The barnyard pigeons, if young, have very small heads, thick bills, a light skin, and a delicate yellowish down about head and breast and underneath their wings. An old fowl or old pigeons furnish an excellent broth for soup. Remember this in case of sickness. 64 If you have a chicken which is not very fat, you may tie some thin slices of fat bacon o

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