Recipe for cooking baked lasagna

Recipes from Italy :: Italian Spaghetti, Linguine and other Pasta

Sauce
3 lbs. ripe tomatoes, chopped
2 carrots, peeled and chopped
2 garlic cloves, crushed
1 Tbsp. chopped parsley
3 Tbsp. tomato purée
1 large onion, peeled and chopped
3 stalks celery, chopped

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 Tbsp. of olive oil and 2 Tbsp. of butter.

Lasagna
3/4 to 1 lb. lasagna noodles
Butter 
1/2 pound mozzarella cheese
1/4 pound Italian sausage or ground
    beef, coarsely chopped
2 hardboiled eggs, chopped
1 c. grated Parmesan cheese
1 c. 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 and distribute 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 fahrenheit for about 1/2 an hour.

Serve with warm roll of garlic bread.