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1/2 pound bulk Italian Sausage
1/2 pound ground Beef
1 1/2 cups diced Carrot
3 Cloves Garlic, minced
1/4 teaspoon crushed Red Pepper Flakes
56 ounces whole Tomatoes (2 - 28 ounce cans), undrained
2 Tablespoons Tomato Paste
1 teaspoon Sugar
1 teaspoon dried Oregano
1 teaspoon dried Basil
1 teaspoon Pepper, divided
1/2 teaspoon Salt
30 ounces Ricotta Cheese
3/4 cup Parmesan Cheese, divided
1 Egg
1/3 cup minced fresh Parsley
12 ounces Lasagna Noodles, cooked, rinsed, drained
2 cups Mozzarella Cheese, shredded
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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 tomatoes, tomato paste, sugar, oregano, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally, Combine ricotta, 1/2 cup Parmesan cheese, egg, parsley, and remaining pepper. In a greased 13 inch x 9 inch x 2 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 cheese. Repeat layers twice. top with the remaining noodles, sauce and Parmesan. Cover and bake at 400 degrees F. for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes more. Let stand 15 minutes before serving.
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