Lasagne Recipe


Main Ingredient


 Lean ground beef1 Pound
 Sweet italian sausage2 (Use Links Variety)
 Hot italian sausage2 (Use Links Variety)
 Canned peeled italian tomatoes2 Pound
 Canned tomato paste6 Ounce
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Garlic2 Clove (10 gm), peeled and crushed
 Ricotta/Creamed cottage cheese16 Ounce (1 Container)
 Dried parsley flakes2 Tablespoon
 Eggs2 , well beaten
 Dried oregano leaves1⁄2 Teaspoon
 Dried sweet basil leaves1⁄4 Teaspoon
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Cooked lasagna noodles15
 Shredded mozzarella cheese8 Ounce
 Salt1 Dash
 Pepper1 Dash


In a heat-resistant, non-metallic, 10-inch skillet, brown beef and sausage on roast for 8 minutes.
Drain off excess fat.
Slice sausage to 1/4 inch slices.
Add tomatoes, tomato paste, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cloves garlic to browned meat.
Heat meat mixture, uncovered, on roast for 20 minutes or until sauce thickens.
Stir occasionally.
In a large bowl, combine ricotta cheese, parsley flakes, eggs, oregano, sweet basil, dash of salt and pepper and Parmesan cheese.
Blend until ail ingredients are thoroughly combined.
Pour enough of the meat sauce into a deep, 4-quart, heat-resistant, non-metallic casserole to just cover the bottom.
Add layers of 1/3 of the cooked noodles, 1/3 of the ricotta cheese mixture, 1/3 of the mozzarella cheese and 1/3 of the remaining meat sauce.
Repeat layers, twice more, ending with tomato sauce.
Heat, uncovered, on roast for 40 to 50 minutes.