Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 \N | 28 oz cans tomatoes |
| 2 \N | 5 1-2 oz cans tomato paste |
| 2 cups | Water |
| ½ teaspoon | Basil |
| ⅛ teaspoon | Crushed red pepper |
| ½ teaspoon | Salt |
| 1 teaspoon | Sugar |
| 1 pounds | Lean ground beef |
| 1 \N | Clove garlic, minced |
| 1 pounds | Sausage |
| 1 pounds | Lasagna noodles |
| 1 pounds | Ricotta cheese |
| 1 \N | Egg |
| 1 tablespoon | Parsley |
| 1 cup | Grated Parmesan cheese |
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 ⅓ 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