Yield: 12 Servings
|1 each||Large red onion, chopped|
|1 pounds||Lean ground beef|
|1 pounds||Sweet Italian sausage|
|4 eaches||Garlic cloves, pressed|
|24 ounces||Tomato sauce|
|6 ounces||Tomato paste|
|½ cup||Dry red wine|
|1 teaspoon||Oregano, dried|
|½ teaspoon||Black pepper|
|1 pounds||Low fat ricotta cheese|
|1 pounds||Mozzarella cheese, thinly sliced by machine|
|1 cup||Shredded parmesan cheese|
|16 eaches||Extra wide lasagna noodles|
|\N \N||Date: Thu, 12 Sep 96 20:22:10|
Get two large frying pans. Spray with the non-stick PAM or similiar.
Place the beef in one, the sausage in the other. As the meat starts to change colour, add ½ the onion and garlic to each pan. Saute till meat is brown and crumbly in both pans. They will never get done at the same time. When brown, put all into one "Really Big" frying pan, dutch oven or whatever. Add the tomato sauce and paste, wine, water, oregano, pepper and a bit of salt if you are a salt lover. Stir, cover and cook for a couple of hours.
Cook the lasagana noodles cooking as per package directions. After they are cooked, rinse a couple of times with cold water to cool them hot puppies down. Grab a deep (2-3 inch) 9 X 13 in casserole dish or pan. Criss cross a layer of noodles for the first layer, followed by about ⅓ of the sauce, then ⅓ of the ricotta and then ⅓ of the mozzarella. Do the pasta, sauce, ricotta and mozzarella 2 more times till gone. Spread the parmesan over the top. Cook in a pre-heated 350^ oven for
One of my favorites, as well as mom's. Freezes well and is great on a cold winter night when you want something warm and hearty but don't feel like cooking. Serve with hot sour dough garlic french bread and a tossed green salad.