Deaven's Recipe for Meat/Lasagna

Meat/Lasagna

A:	1/2C olive oil, hot
	2C red onion, diced
	4c garlic, minced
	3 slices bacon
B:	1t salt
	1t black pepper, ground
	2t basil
	2t oregano
C:	1 1/2C red wine
D:	56oz tomatoes, canned
	2C tomato sauce
E:	3/4# ground beef, lean
	1/4C Parmesan cheese
	2 eggs
	1C parsley, minced
	4c garlic, minced
	2t salt
	2t black pepper, ground
F:	1/2C flour
G:	1/2C olive oil, hot
H:	1# Italian sausage, patties or links
I:	15oz ricotta cheese
	2 eggs
	2C Parmesan cheese
	1/2C parsley, chopped
	1C spinach, chopped
	3/4# mozzarella, grated
	1t salt
	1t black pepper, ground
J:	16 lasagna noodles
	1/4# mozzarella, grated


1.	Place (A) in heavy pot and brown over low heat. Add (B), allowing spices to toast slightly, then add (C), and simmer until reduced, about 20 minutes.
2.	Add (D), crushing tomatoes if needed, and simmer for 60 minutes.
3.	Combine (E) in a bowl and shape with hands to make meatballs. Coat in (F) and fry lightly in (G), then add to simmering sauce.
4.	Fry (H) in (G), then add to simmering sauce.
5.	Combine (I) in bowl and mix well. Remove meat from sauce, chop coarsely, and reserve.
6.	Assemble with (J), layering in 9x13 baking dish: {sauce, noodles, 3x {sauce, meat, cheese, noodles}, sauce, cheese, mozzarella}. This makes strata with 4 noodle layers total.
7.	Bake in 350F oven for 30 minutes. Cool for 10 minutes before serving.

Servings: 12