Lasagna

Ingredients

• 1/2 lb. bulk Italian sausage
• 1/2 lb. ground beef
• 1 to 1/2 cups diced onion
• 1 cup diced carrot
• 3 garlic cloves, minced
• 1/4 tsp. crushed red pepper flakes
• 2 cans (28 oz. each) whole tomatoes, undrained
• 2 tblsp. tomato paste
• 1 tsp. each sugar, dried oregano, and basil
• 1 tsp. pepper, divided
• 1/2 tsp. salt
• 2 cartons (15 oz. each) ricotta cheese
• 3/4 cup grated Parmesan cheese, divided
• 1 egg
• 1/3 cup minced fresh parsley
• 1 pkg. lasagna noodles, UNCOOKED
• 2 cups (8 oz.) shredded Mozzarella cheese

Directions

In a large saucepan over medium heat, cook sausage, beef, onion, carrot, garlic and pepper flakes until meat is no longer pink and vegetables are tender; drain. Add the tomatoes, tomato paste, sugar, oregano, basil, 1/2 tsp. pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally. Combine ricotta cheese, 1/2 cup Parmesan, egg, parsley and remaining pepper. In a greased 13x9x2 inch baking dish, spread a thin layer of the meat sauce on the bottom, then layer a fourth of the UNCOOKED noodles, a third of the ricotta mixture, a fourth of the remaining meat sauce, and 1/2 cup mozzarella. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan. Cover TIGHTLY with aluminum foil so that no steam can escape (this is what cooks the noodles) and bake at 375 degrees for 1 hour. Remove from oven, uncover, and sprinkle with remaining mozzarella. Place lasagna under the broiler until cheese is melted and just starting to brown (1 to 2 minutes). Let stand 15 minutes before serving. Yield: 12 servings.

Submitted 6/13/05.
Source: "1998 Taste of Home Annual Recipes" (adapted)
Submitted By: Teresa Johnson
techgoddess@att.net
Lasagna