1 large Onion (finely chopped) 2 cloves of Garlic (Lehsan) (minced) 2 large cans of Tomatoes (coarsely chopped) 1 large can of Tomato Paste 1 can of Water 1 tbsp. of Oregano 1 ˝ tbsp. of Basil 1 Bay Leaf (Tezz Patta) 1 tsp. of Garlic Powder (Lehsan Powder) 2 tsp. of Sugar 1 ˝ tsp. of Salt Black Pepper (Pisi Kaali Mirch) (freshly ground - to taste) 1 box of Lasangna Noodles (par boiled) 1 ˝ pounds of Ground Beef (Keema) 1 large Onion (chopped) 1 clove of Garlic (Lehsan) (minced) 1 pound Mushrooms (sliced) (optional) ˝ pound Mozzarella Cheese (chopped) ˝ cup Parmesan Cheese (grated) ˝ cup Romano Cheese (grated) 2 Eggs (beaten) Salt (to taste) Black Pepper (Pisi Kaali Mirch) (freshly ground - to taste) Sauté onions and garlic until transparent in a little olive oil. Combine remaining ingredients. Simmer several hours until smooth and thick. Sauté onions in a small amount of olive oil. Add garlic. Ground beef and mushrooms. Cool mixture. Mix the 2 beaten eggs into the mixture. Add salt and pepper. Toss cheeses together, set aside. Spread small amount of sauce in the bottom of a 9 x 13-inch pan. Line it with the noodles. Layer the meat mixture, sauce and the combination of cheese. Repeat this step ending with noodles on top. Spread remaining sauce, topped with the rest of the cheese. Bake at 350 degrees for one hour.

Degree of Difficulty: Medium Recipe Category: Ground Beef, Pasta/Noodle, and Cheese Recipe Ethnic Group: American

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