Preparation info
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Appears in
Cooking for Crowds

By Merry White

Published 1974

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This recipe is excellent, in that the whole dish can be assembled as much as a day ahead and baked at the last minute. It is important, however, to bring the lasagna to room temperature before baking to be sure it cooks through.


6 12</


Combine the tomato puree, tomato paste, water, oregano, and sugar in a large kettle and simmer over low heat. Meanwhile, sauté the onion and garlic in a heavy skillet until golden, then add the beef and salt to taste and cook, stirring, until the beef is browned and separated. Add to the tomatoes.

Cook the lasagna in a large kettle of boiling water, stirring to see that it does not stic