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Lasagna

Source of Recipe

"1998 Taste of Home Annual Recipes" (recipe adapted)


Recipe Introduction

You don't have to pre-cook the noodles!!

List of Ingredients

1/2 lb. ground beef
1/2 lb. bulk Italian sausage
1 to 1/2 cups diced onion
1 cup diced carrot
3 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
2 cans (28 oz. each) whole tomatoes, undrained
2 tblsp. tomato paste
1 tsp. each sugar, dried oregano, and basil
1 tsp. pepper, divided
1/2 tsp. salt
2 cartons (15 oz. each) ricotta cheese
3/4 cup grated Parmesan cheese, divided
1 egg
1/3 cup minced fresh parsley
1 pkg. lasagna noodles, UNCOOKED
2 cups (8 oz.) shredded Mozzarella cheese


Recipe

In a large saucepan over medium heat, cook sausage, beef, onion, carrot, garlic and pepper flakes until meat is no longer pink and vegetables are tender; drain. Add the tomatoes, tomato paste, sugar, oregano, basil, 1/2 tsp. pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally. Combine ricotta cheese, 1/2 cup Parmesan, egg, parsley and remaining pepper. In a greased 13x9x2 inch baking dish, layer a fourth of the UNCOOKED noodles, a third of the ricotta mixture, a fourth of the meat sauce, and 1/2 cup mozzarella. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan. Cover TIGHTLY with aluminum foil so that no steam can escape (this is what cooks the noodles) and bake at 400 degrees for 1 hour. Remove from oven, uncover, and sprinkle with remaining mozzarella. Place lasagna under the broiler until cheese is melted and just starting to brown (1 to 2 minutes). Let stand 15 minutes before serving. Yield: 12 servings.