8 oz. ricotta cheese, 3/4 lb. mozz. cheese and 3/4 cups parm. cheese
1 egg
1 tsp. nutmeg
Instructions
Sauce- In a dutch oven cook sausage, garlic, onion, beef over medium heat
until well browned. Stir in crused tomatoes, tomato paste, tomato sauce
and water. Season with sugar, basil, italian seasonsing, salt, pepper, 2
Tbsp. chopped parsley. Simmer, cover and cook on medium low for 1 1/2
hours. stirring occasionally.
Mix the rocotta withe the egg and nutmeg and 2 Tbsp. parsley. preheat oven
to 375 degrees.
Lasagna- Cook the lasagna noodles until ALMOST done, can still be a bit
firm as they will continue to cook in the oven. Rise with cold water
immediately after. Line the lasagna as so- pasta sauce, noodles,half
the ricotta cheese mixture, 1/3 of the mozzarella cheese, healthy
coating of sauce, parmesan cheese, noodles, other 1/2 of riocotta,
mozzarella, sauce, parmesan, noodles, sauce, mozzarella and parmesan.
Cover and bake for 40 mins then uncover and bake for an additional 15-20
mins. Let sit for 10 mins. before serving so it doesnt all fall apart when
serving.
Serving
Suggestions
With garlic bread
Originally Submitted
11/14/2010
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