Lasagna
1/2
pound bulk Italian sausage
1/2
pound ground beef
1
1/2 cups diced carrot
3
cloves garlic -- minced
1/4
teaspoon crushed red pepper flakes
56
ounces whole tomatoes(2 -28 ounce cans) -- undrained
2
tablespoons tomato paste
1
teaspoon sugar
1
teaspoon dried oregano
1
teaspoon dried basil
1
teaspoon pepper -- divided
1/2
teaspoon salt
30
ounces Ricotta cheese
3/4
cup Parmesan cheese -- divided
1
egg
1/3
cup minced fresh parsley
12
ounces lasagna noodles, cooked, rinsed, drained
2
cups mozzarella cheese -- shredded
In
a large saucepan over medium heat, cook sausage, beef, onion, carrot, garlic and pepper
flakes until meat is no longer pink and vegetalbes are tender; drain. Add
tomatoes, tomato paste, sugar, oregano, basil, 1/2 teaspoon pepper and
salt; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or
until thick, stirring occasionally, Combine ricotta, 1/2 cup Parmesan cheese,
egg, parsley, and remaining pepper. In a greased 13-in.x 9-in.x 2-in. baking
dish, layer a fourth of the noodles, a third of the ricotta mixture, a
fourth of the ;meat sauce and 1/2 cup mozzarella cheese. Repeat layers
twice. top with the remaining noodles, sauce and Parmesan. Cover and bake
at 400 degrees for 45 minutes. Sprinkle with remaining mozzarella; bake,
uncovered, 10 minutes more. Let stand 15 minutes before serving.
Yield:
12 servings.
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