Lasagna



  • Brown 1 lb. sweet sausage and 1/2 lb ground beef (10-15 minutes)
  • Chop and add:
    • 1 medium onion
    • 3 carrots
    • 3 stalks celery
  • [Marinara version: Instead of meat, use double the onion/carrot/celery]
  • Add 2 (or more) cloves minced garlic
  • Simmer until vegetables are tender - 10 min
  • Mix and add:
    • 2 T sugar
    • 1 T. salt
    • 1 1/2 tsp sweet basil, dried
    • 1/2 tsp fennel
    • 1/4 tsp pepper
    • 1/4 c. parsley (flakes are fine)
  • Add
    • 4 c. canned tomatoes (Italian plum) 2 lb. 3 oz. can
    • 12 oz. tomato paste
    • 1/2 c. water
Cover and simmer 1 1/2 hr. Stir at least every half hour.
If it sticks, just leave it stuck to the bottom and do not scrape off the bottom when you empty the sauce.
Just discard the browned stuff.


Boil 12 lasagna noodles and drain
(9 is OK if your pan is small)
Prepare the ricotta filling:
  • 15 oz ricotta
  • 1 whole egg
  • 1/2 tsp salt (or garlic salt)
  • white pepper (optional)
3/4 lb sliced mozzarella cheese - divide into thirds
3/4 c. grated parmesan or Romano cheese (or combination) - divide into thirds
In a 9 x 13 greased pan (or line with no stick foil) layer:
  • 1 1/2 c sauce
  • 4 lasagna noodles
  • 1/2 of the ricotta mixture
  • 1/3 of the mozzarella
  • 1/3 grated cheese
  • 1 1/2 c. sauce
  • 4 noodles
  • repeat ricotta, mozzarella, grated cheeses, sauce
  • 4 noodles
  • sauce, mozzarella, grated cheese
Cover with foil
Bake in preheated 375 oven for 25 minutes
Uncover and bake another 25 minutes or until bubbly
Cool 10-15 minutes before serving.
Extra sauce may be heated and served on the side