Meat/Lasagna
| A: | 1# sausage |
| 3/4# ground beef | |
| 1 onion, chopped | |
| 3c garlic, crushed | |
| B: | 28oz crushed tomatoes |
| 12oz tomato paste | |
| 13oz tomato sauce | |
| 4oz spinach, chopped | |
| 2T sugar | |
| 2t basil | |
| 2t oregano | |
| 1t fennel seed | |
| 1t salt | |
| 1t black pepper | |
| 2T parsley, chopped | |
| C: | 3/4C parmesan cheese, grated |
| D: | 12 lasagna noodles |
| E: | 16oz ricotta cheese |
| 1 egg | |
| 2T parsley, chopped | |
| 8oz spinach, chopped | |
| 1/2t salt | |
| F: | 6oz mozzarella cheese, thinly sliced |
| 1. | Place (A) in heavy pot and brown over medium heat. |
| 2. | Stir in (B), cover and simmer for 15 minutes to a few hours max, stirring occasionally. |
| 3. | Cook (D) in salted boiling water 8-10 minutes. |
| 4. | Combine (E) in mixing bowl. |
| 5. | Assemble layers in 9x13 baking dish: { 1/2 (A+B), 1/3 (C), 1/2 (D), 1/2 (E), 1/3 (F) } x2, 1/3 (C), 1/3 (F). |
| 6. | Bake in 375F oven for 25 minutes. Cool for 15 minutes before serving. |
Servings: 10