Classic Lasagna

* Exported from MasterCook *

Classic Lasagna

Recipe By : Taste of Home, June/July, 1997
Serving Size : 12 Preparation Time :0:00
Categories : Cheese Italian
Main Dishes Taste Of Home

Amount Measure Ingredient -- Preparation Method
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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

In a large saucepan over medium heat, cook sausage, beef, onion, carrot,
garlic and pepper flakes until meat is no longer pink and vegetalbes 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-in.x
9-in.x 2-in. 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 for 45 minutes. Sprinkle with remaining
mozzarella; bake, uncovered, 10 minutes more. Let stand 15 minutes before
serving. Yield: 12 servings.

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NOTES : "A definite crowd-pleaser, this classic lasagna is thick, rich and
meaty with lots of cheese-just the way I like it. Even though my parents
were Hungarian, I have a weakness for savory Italian foods like this."
Submitted by Suzanne Barker, Bellingham, Washington.