Old World lasagna  

by Helen Kraft (Tom’s Mother)

2 large cans tomato sauce

1 tsp salt

1 tbsp olive or salad oil

1/2 lb lasagna noodles

1 lb ricotta cheese

1 lb mozzarella cheese, thinly sliced

3 oz. Parmesan cheese grated

Boil the lasagna noodles in a large kettle with about 3 quarts of water with the olive oil in it. Cook until done. Drain. Grease a 13x9 baking dish. Spoon 1/3 of the sauce in the bottom. Put a layer of noodles then put ricotta, mozzarella and parmesan. Repeat layering twice, beginning with sauce each time and end with parmesan cheese. Bake uncovered 45 to 50 minutes at about 350◦ or until the cheese is melted and the top is browned.

Let lasagna stand about 15 minutes before cutting.