John and Frances' Lasagna

Good Housekeeping, February 1953

5 hours — 10 Servings

Ingredients

2	cup	onions (sliced)
1⁄2	cup	olive oil
3	slice	white bread
1 1⁄2	pound	ground chuck
1⁄2	pound	ground pork shoulder
2		eggs
1⁄4	cup	parsley (minced)
1⁄2	teaspoon	black pepper
1	tablespoon	salt
2	cup	parmesan cheese (grated)
8	ounce	tomato sauce
3		cans peeled italian tomatoes (28 oz cans)
2	pound	lasagna noodles
2 1⁄2	pound	ricotta cheese
1	pound	mozzarella cheese (grated or sliced)

Instructions

In Dutch Oven or kettle, saute onions in oil until lightly browned; remove. Soak bread in some water; then remove all water by squeezing. Meanwhile, combine chuck and next 5 ingredients; add 1/2 cup of the Parmesan Cheese, and bread; gently shape mixture into small balls; saute in oil left in Dutch Oven until brown; remove. Add tomato sauce and tomatoes to oil; simmer, covered, 90 minutes; then add meatballs and onions and simmer, uncovered, 90 minutes longer.

Meanwhile, cook lasagna as package directs, stirring occasionally; drain, separating noodles. Heat oven to 350F. Into 15" x 15" x 2" pan (shallow roasting pan), spoon enough sauce and meatballs to cover bottom; top with crisscross layers of lasagna, then with half of ricotta. Top with one half of Mozzarella, sliced, and one third of remaining Parmesan. Repeat, ending with sauce. Top with rest of Parmesan. With sharp knife, make 6 to 8 gashes down through surface of lasagna. Bake 40 minutes, or until bubbling.