Android's Lasagna
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Android's Lasagna
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| 2 Tbl. of Olive Oil | 1 tsp. of Black Pepper |
| 2 Large Onions (diced) | 2 Tbl. of Chopped Parsley |
| 1 Bell Pepper (diced) | 1 Tbl. of Oregano |
| 4 Cloves of Garlic (crushed) | 2 tsp. of Basil |
| 3/4 pound of lean Ground Beef | 9 strips of Lasagna Noodles |
| 1/2 pound of Ground Veal (or Ground Lamb) | 3 oz. of Sliced Pepperoni |
| (2) 16 oz. cans of Stewed Tomatoes | 20 oz. grated Mozzarella Cheese |
| (2) 6 oz. cans of Tomato Paste | 16 oz. Cottage Cheese |
| 12 oz. V-8 Juice | 16 oz. grated Parmesan Cheese |
| 2 Tbl. of Sugar | 8 oz. grated Swiss Cheese |
| 2 tsp. of Salt | 4 oz. grated Cheddar Cheese |
Use a 5 quart pot to brown the onions, bell pepper, and garlic in the Olive Oil. Add the ground meats and continue browning while crushing the clumps of ground meats with a potato masher. Add the stewed tomatoes and tomato paste and continue using the potato masher to grind the stewed tomatoes and mix in the tomato paste. Stir in the V-8 juice, sugar, salt, and spices. Heat to boiling, then reduce heat, cover, and simmer for 1 1/2 hours stirring occasionally. Use another 5 quart pot to boil the lasagna noodles. Coat the bottom of a 9 by 12 in. baking pan with about 1 cup of the sauce. Layer as follows:
3 noodles, 1/3 sauce, 1/3 parmesan, 1/3 cottage cheese, swiss cheese, 1/4 of mozzarella
3 more noodles, 1/3 sauce, pepperoni, 1/3 parmesan, 1/3 cottage cheese, cheddar cheese, 1/4 of mozzarella
3 more noodles, 1/3 sauce, 1/3 parmesan, 1/3 cottage cheese, the rest of the mozzarella
Bake at 325 degrees for 30 to 45 minutes (until sauce is bubbling around the edges and cheese is just starting to darken)