Title: Lasagna 3
Categories: Pasta Casserole Main
Yield: 8 Servings

3/4	lb	Ground beef
1	lb	Italian sausage
1/2	c	Chopped onion
2	cl	Garlic, crushed
2	tb	Sugar
1	tb	Salt
2	ts	Crushed basil leaves
1/2	ts	Fennel seed
1/2	c	Chopped fresh parsley
4	c	Tomatoes, undrained
12	oz	Tomato paste
1	tb	Salt
12		Lasagna noodles
15	oz	Ricotta or cottage cheese
1		Egg
1/2	ts	Salt
3/4	lb	Thinly sliced Mozzerella cheese
3	oz	Grated Paremesan cheese

Remove sausage meat from outer casings and chop up the sausage.

In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned.

Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley. Mix well.

Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a wooden spoon.

Bring to boiling. Reduce heat. Simmer, covered and stirring occasionally until it thickens (approximately 1 1/2 hours),

In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling. Add lasagna and allow water to return to a boil, uncovered. Continue stirring until noodles are tender.

Drain and rinse noodles under cold water. Dry lasagna on paper towels.

Preheat oven to 375 degrees.

In medium sized bowl, combine ricotta or cottage cheese, egg, remaining parsley and salt. Mix well. Spoon 1 1/2 cups sauce into a 9"x13"x2" baking dish. Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover. Spread with half of the ricotta or cottage cheese mixture. Top with one-third of mozzarella. Spoon 1 1/2 cups sauce over cheese. Sprinkle with 1/4 cup Parmesan.

Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan. Spread with remaining sauce, and top with rest of Mozzarella and Parmesan. Cover with foil and tuck it around the edges of the baking dish. Bake for 25 minutes. Remove foil and bake uncovered another 25 minutes or lasagna begins to bubble. Cool for 15 minutes prior to serving.

Bob Hogan

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