Meat and Cheese Lasagna 

8 servings

Ingredients:

2 tablespoons oil 
1/2 lb mushrooms 
2 slices bacon, chopped 
1/2 cup water 
2 cloves garlic, crushed 
2 teaspoons salt 
1 onion, chopped 
1/4 teaspoon pepper 
1 1/2 lbs lean ground beef 
1/2 lb mozzarella cheese 
1/2 lb salami, chopped 
2 eggs, beaten 
1/2 teaspoon sweet basil 
1/2 cup parmesan cheese, grated 
1 tablespoon parsley, chopped 
1/2 lb lasagna noodles, cooked 
2 (5 1/2 ounce) cans tomato paste 
8 ounces Ricotta cheese 
2 cups canned tomatoes 

Directions:

Sautee bacon, crushed garlic, and onion in hot oil for 5 min. Remove the garlic. Add ground beef, salami, basil, and parsley. 

Brown well. 

Add tomato paste, tomatoes, mushrooms, and water. Simmer uncovered for 1 hour or until very thick. Season to taste with salt and pepper. 

Preheat oven to 375F.

Butter a 12x9 inch casserole or lasagna dish. Grate mozzarella. Combine Ricotta cheese, egg and Parmesan cheese. Pour a layer of tomato sauce in the bottom of dish. Cover with a layer of noodles and a layer of the cheese/egg mixture, sprinkle with mozzarella. Repeat, ending with sauce and a layer of mozzarella. 

Bake for 30 min. 

Note: The flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking.