Italian Lasagna
| Yield: | 24 Servings |
| Categories: |
| 2 1/4 | lb | Lean ground beef |
| 1/3 | c | Instant minced onion |
| 3/4 | ts | Garlic powder |
| 4 | ts | Salt |
| 3/8 | ts | Red pepper; crushed |
| 1 | tb | Oregano |
| 3 | tb | Parsley flakes |
| 18 | oz | Tomato paste; 3 (6-oz) cans |
| 24 | oz | Tomato sauce; 3 (8-oz) cans |
| 2 1/4 | c | Hot water |
| 3 | lg | Eggs; beaten |
| 3 | lb | Ricotta cheese |
| 1 | lb | Lasagna noodles; cooked, (18 noodles) |
| 12 | oz | Mozzarella cheese; shredded |
| 3/4 | c | Parmesan cheese |
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