Too cheesy lasagna

Yield: 1 Servings

Measure Ingredient
1½ pounds Lean ground beef
6 \N Links Italian sausage; (hot or mild)
2 packs Lasagna noodles
2 packs (med) ricotta cheese
12 ounces Shredded mozzerella
8 ounces Finely shredded parmesan cheese
8 ounces Provolone cheese; (sliced)
4 ounces Finely shredded romano cheese
1 can (large) of unseasoned tomato sauce 1 small can unseasoned tomato sauce
2 cans (small) of tomato paste
1 tablespoon Black pepper
2 \N Cloves garlic finely chopped
1 medium Onion finely chopped
1 teaspoon Oregano
½ teaspoon Basil
1 teaspoon Salt

1. Remove casing from italian sausage, and brown with ground beef, 1 clove garlic, and half of the onion

2. While browning meat, boil noodles al dente 3. mix ricotta cheese, with a small portion of each of the other cheeses 4. mix both cans of sauce with remainder of onions, garlic, black pepper, oregano, basil, and salt over simmer 5. save ¼ of the sauce and put to the side 6. drain meat, mix with larger portion of sauce 7. in a baking pan cover bottom with single layer of noodles 8. cover noodles with meat mixture 9. cover meat mixture with a single layer of noodles 10. cover noodles with ricotta cheese mixture 11. cover ricotta cheese mixture with single layer of noodles 12. cover noodles with sauce and finally cover with remainder of shredded cheeses.

13. bake in oven at 350 for 30 minutes or until cheese gets golden peaks Serving Size: 10

Preparation Time: 1:00

Recipe By: Todd Minetola USN (currently Okinawa Japan) History: Italian, Passed down from family, by mere observation. If this recipe does not give you a heartattack, I am convinced you could survive a nuclear assault.

Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Feb 21, 1998

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