I don’t know what to make of the cameo appearance of the words “swiss cheese.” It’s like that episode of T.J. Hooker where he happens to know the Beach Boys.
I urge you not to do things like mix tomato paste with water or put ricotta in a standard lasagna. I love ricotta. It goes in a lot of things. Traditional lasagna is not on that list.
From the box of S.H. of Marshall, Missouri.
1 lb. ground beef + a little ground pork
2 T. salad oil
Brown meat in oil. Add 1/4 c. chopped (fine) onion. Add 1/4 tsp. oregano. Salt + papper to taste.
2 cans tomato paste
6 cans water
Let cook slow. When almost done, add 1 t. (heaping) sugar.
Set aside + mix a lb. of Ricotta with 2 eggs, 1 t. parsley, 1/2 c. grated Italian cheese. Mix well.
Cook a lb. wide lasagna ’til tender in salt water. Drain.
In a large baking pan put enough tomato sauce to cover the bottom. Put strip sof lasagna side by side in pan + add meat sauce over it. Then add another layer of lasagna.
Add ricotta mixture on top and spread it all over. Add lasagna over that + add rest of tomato sauce over that.
Bake in 300 deg. oven – 20 to 25 min. Cut in squares + serve.
Lasagna — (Wide Italian Noodles)
Ricotta — White Italian Cheese