Lasagne

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Number of Servings: 8

INGREDIENTS

1-1/2 lb ground chuck sirloin or round

2 medium onions diced

1-1/2 tsp dried parsley

1-1/2 tsp dried basil

1-1/2 tsp dried oregano

1/2 tsp black pepper

1/2 cup parmesan/romano cheese

32oz Ragu Sauce

24oz ricotta cheese

1-1/2 cups grated mozzarella cheese

1-1/2 cups provolone grated cheese

lasagne noodles

DIRECTIONS

Spray cooking spray into a 9 x 13 inch pan. Pour 3/4 cups Ragu on bottom. Sauté meat and spices; add Ragu and simmer for 30 minutes. Layer lasagne noodles over sauce in bottom of pan. Add 1/2 meat sauce mixture, then sprinkle with 1/3 of mozzarella and provolone cheese. Add lasagna noodles, then spread ricotta evenly over noodles. Sprinkle with 1/2 remaining cheese. Layer noodles again, and repeat process. Bake at 350 for 45-50 minutes covered with tin foil. Uncover for an additional 10-15 minutes. Let stand 10 minutes before serving.

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DIRECTIONS

Lightly beat yolks. In pot, combine sugar, cornstarch and salt. Stir in 1-2/3 cups water until smooth. Over medium high heat, cook, stirring constantly, until mixture thickens, 5 minutes. Gradually beat 1 cup hot sugar mixture into yolks; stir mixture back into pot. Bring to a boil, stirring constantly; cook 1-2 minutes. Remove from heat. Stir in lemon juice, butter, and zest. Pour into crust and set aside. At medium speed, beat egg whites with cream of tartar until soft peaks form. At high speed, beat in vanilla and sugar, 1 TBSP at a time, until stiff peaks form. Spread meringue over filling, sealing it to crust. Bake 15 minutes at 325, or until lightly browned. Cool completely on rack; refrigerate before serving.