Sherilyn's lasagna

Yield: 1 Servings

Measure Ingredient
1 pounds Ground beef
½ pounds Sweet italian sausage
2 larges Garlic cloves; minced
½ Onion; chopped
¼ Green pepper; chopped
2 cans Tomato sauce; large
15 ounces Canned tomatoes; chopped
Basil
Oregano
2 Bay leaves
1 pinch Sugar
1½ cup Mozzarella; diced
½ cup Parmesan; to 1 cup
2 pounds Ricotta
8 ounces Lasagna; to 12 oz
Cooked al dente/ cooled

Recipe by: from "Fat-Free Holiday Recipes" by Sandra Wo Brown beef; set aside. Brown sausage, remove and thingly slice. Add onion, green pepper and garlic to pan; saute until translucent. Note: I always toss the sausage back in the brown to brown the slices. This makes the flavor richer. Add tomato sauce and tomatoes, along with spices, sugar and meats. Simmer, partially covered until thickened, approximately 1 hour. In a 13 x 9 x 2" glass baking pan, spoon ½ cup sauce into bottom. Alternate layers of lasagna, Parmesan, mozzarella, spoonfuls of ricotta and the tomato-meat sauce. End with lasagna topped with sauce and topped with Parmesan and mozzarella. Bake uncovered until heated through, approximately 30 minutes.JM.

Note: Spices are always to taste, heavier on the basil and lighter on the oregano. This freezes well and serves 6-8. <sherschm@...> Posted to Bakery-Shoppe Digest V1 #181 by novmom@... (Angela Gilliland) on Aug 05, 1997

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