Sherilyn's Lasagna

---------- Recipe via Meal-Master (tm) v8.05

Title: SHERILYN'S LASAGNA
Categories: Casseroles
Yield: 1 servings

1 lb Ground beef
1/2 lb Sweet italian sausage
2 lg Garlic cloves; minced
1/2 Onion; chopped
1/4 Green pepper; chopped
2 cn Tomato sauce; large
15 oz Canned tomatoes; chopped
Basil
Oregano
2 Bay leaves
1 pn Sugar
1 1/2 c Mozzarella; diced
1/2 c Parmesan; to 1 cup
2 lb Ricotta
8 oz Lasagna; to 12 oz
Cooked al dente/ cooled

Recipe by: from "Fat-Free Holiday Recipes" by Sandra Wo
Brown beef; set aside. Brown sausage, remove and thingly
slice. Add onion, green pepper and garlic to pan; saute
until translucent. Note: I always toss the sausage back in
the brown to brown the slices. This makes the flavor
richer. Add tomato sauce and tomatoes, along with spices,
sugar and meats. Simmer, partially covered until thickened,
approximately 1 hour.
In a 13 x 9 x 2" glass baking pan, spoon 1/2 cup sauce into
bottom. Alternate layers of lasagna, Parmesan, mozzarella,
spoonfuls of ricotta and the tomato-meat sauce. End with
lasagna topped with sauce and topped with Parmesan and
mozzarella. Bake uncovered until heated through,
approximately 30 minutes.JM.

Note: Spices are always to taste, heavier on the basil and
lighter on the oregano. This freezes well and serves 6-8.
<sherschm@concentric.net>

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