Fun Facts > Lasagna
The following recipe is Tom's contribution to the 1997 Braves Cookbook, From Home Plate To Home Cooking Volume III
1 lb. cooked lasagna noodles
1-1/2 lb. ricotta cheese
2 big packages (4 cups each) of mozzarella cheese
Mix two eggs with ricotta cheese
Cook lasagna noodles.
Line baking pan with sauce.
Lay strips of noodles, ricotta, mozzarella, meatballs, and sauce.
Sprinkle romano cheese on each layer and repeat.
Bake at 350 degrees for 1 hour.
4 cans Italian plum tomatoes, whole or crushed
1 can tomato paste
Salt and pepper
Assorted meats (sausage, meatballs**, etc)
**Make meatballs with 2 lbs. meat, egg, bread crumbs, salt, pepper, and parsley
TO COOK SAUCE
Cover pan with oil.
Fry the meats in the oil.
When meat is almost cooked, add sliced onion and brown in the oil with the meat.
Strain one can of tomatoes.
Add salt, pepper, garlic salt and can of tomato paste. (Clean out can with a small amount of water).
Add oil and onion to tomato mixture.
Cook for 2 hours.
With one half hour left, add meatballs and sausage.