# Mary Lou's Lasagna

Author: Mary Lou Nadeau

### Ingredients

- 6 Tbsp. butter or margarine
- 21​ cup chopped onions
- 121​ tsp. garlic salad dressing mix
- 2 (2 lb. 3 oz.) cans Italian tomatoes
- 1 lb. ground beef chuck
- 21​ cup dry bread crumbs
- 41​ cup milk
- 2 slightly beaten eggs
- 1 cup grated Romano and Parmesan cheese
- 21​ cup finely chopped parsley
- 221​ Tbsp. salt
- 41​ tsp. pepper
- 2 (6 oz.) cans tomato paste
- 3 cup water
- 1 Tbsp. sugar
- 1 tsp. fennel seed
- 121​ tsp. dried basil
- 1 lb. lasagna noodles, cooked
- 1 lb. Mozzarella cheese, thinly sliced
- 1 lb. Ricotta (Italian pot cheese}

### Instructions

- Melt 4 tablespoons of butter in a large saucepan.
- Add onions, salad dressing mix, and tomatoes.
- Simmer and stir until liquid has evaporated.
- Meanwhile, combine beef, bread crumbs, milk, eggs, 41​ cup of grated Romano cheese, 41​ cup of chopped parsley, 121​ teaspoons of salt, and the pepper.
- Mix well.
- Brown in remaining butter in skillet.
- Add meat to tomatoes.
- Mix in tomato paste, water, sugar, remaining 41​ cup chopped parsley, fennel seed, basil, 41​ cup grated Romano cheese, and remaining 2 tablespoons of salt.
- Simmer 45 minutes to 1 hour.
- Pour 1 cup of sauce into 15x10x2 inch baking pan.
- Cover with a layer of drained noodles, 31​ of Mozzarella cheese, 31​ of the Ricotta, and 2 tablespoons of grated cheese.
- Cover with sauce.
- Repeat with 2 or more layers of each, ending with sauce.
- Sprinkle with remaining grated cheese.
- Bake in moderate oven (350°) for 30 minutes.
- Cut into squares. Serves 10 to 12.