Veal Lasagna

I made this with ground beef and fresh garden tomatoes. I also had some homemade tomato sauce I added garden grown parsley and oregano. I didn't have ricotta cheese, but I prefer cottage cheese anyway. Tasty stuff. Recipe courtesy of McCall's Casserole Cookbook.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2  lbs tomatoes, undrained
• 6  ounces tomato paste
• 2  teaspoons dried oregano leaves
• 2  teaspoons salt
• 1⁄4 teaspoon pepper
• 1 3⁄4 cups  cubed cooked  veal
• 1⁄2 lb  lasagna noodle (half a package)
• 3⁄4 lb ricotta cheese
• 1⁄2 cup  grated parmesan cheese
• 1  lb  sliced mozzarella cheese

Directions

1. In medium saucepan, combine tomatoes, tomato paste, oregano, salt, and pepper.
2. Bring to boiling. Reduce heat, and simmer covered for 30 minutes stirring occasionally to break up tomatoes. Add veal.
3. Cook lasagna as package label directs. Drain well.
4. Meanwhile, preheat oven to 350. Lightly grease a 13x9 inch baking dish.
5. Pour in just enough sauce to cover bottom of baking dish. Place half of lasagna in sauce and cover with a little more sauce. Layer half of the ricotta, Parmesan, and Mozzarella.
6. Repeat with rest of ingredients. Bake uncovered for 30 minutes or until cheese melts and sauce is bubbly.