Lasagna1 from loren martin

Yield: 8 servings

Measure Ingredient
2 \N Pounds sausage
2 \N Pounds ground beef
1 cup Onion, chopped
½ cup Chopped celery
½ cup Chopped carrots
4 \N 6-oz cans tomato paste
1 \N 16-oz can whole tomatoes,
\N \N Undrained & chopped coarsel
2 \N 15-oz cans tomato sauce
1 \N 16-oz can stewed tomatoes
1 \N 10 3/4 oz can tomato puree
2 tablespoons Worcestershire sauce
1 teaspoon Each: tarragon, dill,
\N \N Chili powder & mrs. dash
2 eaches Cloves, minced
\N \N (continued on lasagna2)

Combine ground meats with chopped onions, celery and carrots. Cook until meat is browned, stirring to crumble meat; drain well and stir in all spices and tomato products. Bring to boil, reduce heat, and simmer for 2 or 3 hours, stirring occasionally. Cook lasagna noodles according to package directions, and drain. Combine ricotta cheese, eggs, Parmesan cheese and parsley; mix well. Spread about ½ cup of meat sauce in greased 13x9x2 inch baking dish. Layer half each of noodles, ricotta mixture, meat sauce and mozzarella cheese. Repeat layers, except for mozzarella cheese. Cover and bake at 375 degrees F for 25-30 minutes. Remove cover; sprinkle with remaining mozzarella cheese and bake an additional 5-10 minutes. Let stand at least 10 minutes before serving. (Please note recipe continued as LASAGNA2) Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

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