Lasagne

• 2 tbls. pure vegetable oil, such as Wesson
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 lb. ground beef
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. rosemary
• 2 6 oz. cans tomato paste
• 3 cups hot water
• 1/2 lb. lasagne noodles, cooked and drained
• 1/2 lb. ricotta or cottage cheese
• 1/2 lb. mozzarella or Swiss cheese

Heat oil in heavy pan, fry garlic and onion until soft. Add beef. Cook and stir until crumbly. Mix in salt, pepper, rosemary, and tomato paste blended with hot water. Simmer uncovered 30 minutes.

In shallow baking dish (about 13" x 9" X 2") put a thin layer of sauce, half the noodles, the ricotta and thin slices of mozzarella. Repeat with half the remaining sauce, the noodles, the last of the sauce and mozzarella.

Bake in moderate oven (350° F ) for 30 minutes or until sauce is bubbling hot. Let stand out of oven 15 minutes before cutting into squares.

Makes 6-8 servings.