MSGID: 1:396/45.0 676083c8
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Lasagna
 Categories: Pasta, Beef, Pork, Vegetables, Herbs
      Yield: 12 Servings
 
      9    Lasagna noodles
  1 1/4 lb Bulk Italian sausage
    3/4 lb Ground beef
      1 md Onion; diced
      3 cl Garlic; minced
     46 oz (3 cans) crushed tomatoes
     18 oz (2 cans) tomato paste
    2/3 c  Water
      3 tb Sugar
      3 tb + 1/4 c minced fresh
           - parsley; divided
      2 ts Dried basil
    3/4 ts Fennel seed
    3/4 ts Salt; divided
    1/4 ts Coarse ground pepper
      1 lg Egg; lightly beaten
     15 oz Ricotta cheese
      4 c  Shredded mozzarella cheese
    3/4 c  Grated Parmesan cheese
 
  Cook noodles according to package directions; drain.
  Meanwhile, in a Dutch oven, cook sausage, beef and onion
  over medium heat 8-10 minutes or until meat is no longer
  pink, breaking up meat into crumbles. Add garlic; cook 1
  minute. Drain.
  
  Stir in tomatoes, tomato paste, water, sugar, 3
  tablespoons parsley, basil, fennel, 1/2 teaspoon salt
  and pepper; bring to a boil. Reduce heat; simmer,
  uncovered, 30 minutes, stirring occasionally.
  
  In a small bowl, mix egg, ricotta cheese and remaining
  1/4 cup parsley and 1/4 teaspoon salt.
  
  Set oven @ 375ºF/190ºC.
  
  Spread 2 cups meat sauce into an ungreased 13x9-in.
  baking dish. Layer with 3 noodles and a third of the
  ricotta mixture. Sprinkle with 1 cup mozzarella cheese
  and 2 tablespoons Parmesan cheese. Repeat layers twice.
  Top with remaining meat sauce and cheeses (dish will be
  full).
  
  Bake, covered, 25 minutes. Bake, uncovered, 25 minutes
  longer or until bubbly. Let stand 15 minutes before
  serving.
  
  Pam Thompson, Girard, Illinois
  
  Makes: 12 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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