| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Italian |
Italian, Cheese/eggs, Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
|
28 oz cans tomatoes |
| 2 |
|
5 1-2 oz cans tomato paste |
| 2 |
c |
Water |
| 1/2 |
ts |
Basil |
| 1/8 |
ts |
Crushed red pepper |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
lb |
Lean ground beef |
| 1 |
|
Clove garlic, minced |
| 1 |
lb |
Sausage |
| 1 |
lb |
Lasagna noodles |
| 1 |
lb |
Ricotta cheese |
| 1 |
|
Egg |
| 1 |
tb |
Parsley |
| 1 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Combine the first 7 ingredients in a large pot and simmer 15 minutes.
Saute' ground beef and garlic in a little oil. Add to tomato sauce. Cover
and let simmer 3 hours on low heat, stirring occasionally. Brown sausage
and slice in rounds. Preheat oven to 325 degrees. Cook noodles until al
dente. Combine ricotta, egg and parsley in a bowl. Spread 1/3 of sauce on
the bottom of a 12x8" baking dish. Arrange alternately layers of noodles,
ricotta, sausage, sauce and Parmesan, ending with Parmesan. Bake uncovered
for 45 minutes. Let sit 5 minutes before serving.
Serves: 6 to 8 From: Actor Joe Penny ("Jake and the Fatman") Posted by:
Debbie Carlson - Cooking Echo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“When God ordains, He sustains.”