Ethnicity:Italian Food Type:Pasta Preparation Time:60 Servings:6 Author: John J. Gobats EmailIngredients:
1 pound ground beef
4-5 Italian sausages(or 1 to 1.3#'s Bulk Italian sausage)
3/4 cup chopped onion
2 tablespoons salad or Olive Oil (I always use Olive Oil)
1 can (1 pound tomatoes)
2 6 oz. cans tomato paste
2 cups water
1 Tbsp chopped parsley
2 TSP salt
1 TSP sugar
2 Cloves Garlic minced or crushed or 1 TSP garlic powder (I always use garlic cloves)
1/2 TSP pepper
1/2 TSP oregano leaves
1/2 package Lasagne noodles
16 ounces shredded Mozzarella cheese
1 cup Cheddar Cheese
1 pound Ricotta cheese
1 cup grated Parmesan or Ramono cheese
In a large pan lightly brown beef and onion in oil (Dont burn the Onion or beef!). Add tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano; simmer uncovered; stirring occasionally, about 30 minutes.
While sauce is simmering cook sausage, remove skin and cut into 1/2 inch pieces. I like to just brake up the sausage into little pieces(1/2 inch) instead of slices this is why I use Bulk Sausage. Set sausage aside.
Cook lasagna noodles as directed; drain.
Mix Cheddar and Mozzarella cheese.
In a 13 X 9 X 2 inch baking pan (I love glass), spread about 1 cup of sauce. Then alternate layers of lasagna, sauce (with sausage pieces put on top also), Ricotta, Mozzarella, and Parmesan cheese, ending with sauce, Mozzarella, and Parmesan. Bake at 350 degrees for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; then cut in squares to serve.
Notes: I have substitued 1 can tomatoes with 1 can of Tomatoe Puree (Contadina, its a little less bitter). I have also use regular Cottage cheeze instead of Ricotta. Ricotta is dryer. My advice is nerver try this with un-cooked noodles as it comes out way too dry.