LRU

Ingredients:

1 lb ground beef
1 cup chopped onion
4 cloves garlic, minced
3 tbsp basil
1 can tomato soup
1 cup water
1 can tomato paste
1 1/2 lbs ricotta
1 cup mozzarella/longhorn or provolone cheese
2 tbsp parsley
1/4 tsp nutmeg
8 lasagna noodles, coked and drained
1/4 cup grated romano cheese (this is the minimum you would want)
1/4 cup parmesan cheese (again this is the minimum you would want)

Method:

Sauce
In a saucepan cook the beef, onion, garlic and basil until the beef is brown and the onion is tender. Stir to break up meat. Drain. Stir in soup, water and tomato paste. Bring to boiling and reduce heat to low. Simmer uncovered for 30 minutes or until desired consitency.

Filling

Combine ricotta, mozzerella, parsley (I sometimes use basil instead of parsley) and nutmeg. Set aside.

Pat drained noodles with a clean towl and spread 1/3 cup cheese filling. Fold over end of noodle approximately 1 inch and roll up each noodle.

Spread 2 cups of meat sauce in baking dish. Place rolls, seam side down, in the dish. Pour remaining sauce over rolls. Sprinkle with parmesian and romano cheese. If you wish, I put some mozzerella on top as well.

Bake at 350 F for 45 minutes. Let stand 5 minutes before serving.

Serves 8