Geatano's Lasagna
Source of Recipe
Internet
List of Ingredients
1/2 lb. bulk Italian sausage
1/2 lb. ground beef
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, cooked, rinsed and drained
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 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 and bake at 400 degrees for 45 minutes. Sprinkle with remaining mozzarella and bake, uncovered, 10 minutes more. Let stand 15 minutes before serving.
Yield: 12 servings.
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