Spindletop Lasagna
3 lbs ground round steak
1 teaspoon salt
1 envelope Lawry’s spaghetti sauce mix
2 1-lb cans of tomatoes
1 15-oz. can tomato sauce
1/2 teaspoon basil
2 containers ricotta cheese
Grated parmesan cheese
1 package lasagna pasta
2 packages grated mozzarella cheese
In Dutch oven, or large sauce pan, brown meat in salt. Add spaghetti sauce mix, tomatoes, tomato sauce, basil and a generous sprinkling of parmesan cheese. Simmer 30 minutes. Cook lasagna pasta until just tender. In 9×11 inch casserole pan, layer meat sauce, pasta, ricotta cheese, mozzarella cheese and a sprinkle of parmesan cheese. Repeat layers, saving enough meat to pour over the top layer. Top the meat with a generous sprinkling of mozzarella and parmesan cheeses. Bake at 300-325 degrees for 20 minutes and serve. Best if made the day before or early in the morning. Serves 6-8.
