Judi's favorite lasagna~ part i
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1 | ounce | Dried porcini mushrooms |
| 1½ | cup | ;lukewarm water |
| 2 | teaspoons | Good quality olive oil |
| ¾ | pounds | Sweet Italian sausage |
| 1 | pounds | Lean ground beef |
| 1 | Clove garlic; minced | |
| 1 | tablespoon | Good quality olive oil |
| 3 | larges | Cloves garlic; minced |
| 1 | large | Onion; chopped |
| 12 | larges | Mushrooms; sliced (I like to use the Italian dark mushrooms they are more flavorful than the standard white mushrooms brown mushrooms they are |
| 2 | larges | Cans Italian-style tomatoes 2 lb 3 oz. each; well drained |
| 1 | small | Can Italian-style tomatoes about 1 lb size; do not drain, save juice for sauce |
| 2 | Cans tomato paste; 6 oz. each | |
| ½ | cup | Good quality dry red wine |
| ½ | cup | Homemade beef broth |
| ½ | cup | ;water |
| 1 | teaspoon | Sugar |
| 1½ | teaspoon | Dried basil; crushed with fingers |
| ½ | teaspoon | Dried oregano; crushed with fingers |
| ¼ | teaspoon | Dried rosemary; crushed with fingers |
| ¼ | teaspoon | Black pepper |
| dash | ;salt (optional); I do not use at all | |
| 1 | pack | Lasagna imported from Italy |
| 2 | teaspoons | Good quality olive oil |
| 2½ | cup | Whole milk ricotta |
| 2 | Eggs; beaten | |
| ¼ | cup | Parsley; finely minced |
| ¾ | cup | Imported Parmesan cheese; freshly grated |
| 1 | pounds | Whole milk mozzarella cheese thinly sliced and cut into medium size pieces |
Directions
See Part II for directions.