1 pound sweet at Italian sausage
Three fourths pound lean ground beef
Half a cup minced onion
2 cloves garlic, crushed tomatoes
2 cans of tomato paste
2 cans canned tomato sauce
Half a cup water
2 table spoons white sugar
1 and 1 half tea spoon dried basil leaves
Half tea spoon fennel seeds
1 tea spoon Italian seasoning
1 tea spoon salt
1 fourth tea spoon ground black pepper
4 table spoons chopped fresh parsley
12 Lasagna Noodles
16 ounces ricotta cheese
1 egg
Half tea spoon salt
3 fourth pound Mozzarella cheese, sliced
Three fourths cup grated Parmesan Cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium
heat until well browned. Stir in crushed tomatoes, tomato paste, tomato
Sauce, and water. Season with sugar, basil, fennel seeds, Italian
seasoning, 1 table spoon salt, pepper, and 2 table spoons parsley.
Simmer, covered, for about 1 and a half hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook Lasagna noodles
in boiling water for 8 to 10 minutes.
Drain Noodles, and rinse with cold water.
In A mixing bowl, combine ricotta cheese with egg, remaining parsley, and
half tea spoon salt.
Pre Heat oven to 375 degreesFareinhight.
To assemble, spread 1 and 1 half cups of meet, Sauce in the bottom of a 9 by
13 inch baking dish.
Arrange 6 noodles lengthwise over meet sauce.
Spread with 1 half of the ricotta cheese mixture.
Top with a third of Mozzarella Cheese slices.
Spoon 1 and 1 half cups meat sauce over Mozzarella Cheese, and sprinkle
with 1 4th cup Parmesan Cheese.
Repeat fatherland top with remaining Mozzarella and Parmesan Cheese.
Cover with foil to prevent sticking, either spray foil with cooking spray,
or Make Sure the foil doesn't touch the cheese
Bake in preheated oven for 25 minutes. Remove the foil, and bake an
additional 25 minutes. Cool for 15 minutes before serving.