Title: Classic Lasagna
Categories: Cheese, Italian, Main dishes, Taste of ho
Yield: 12 Servings

1/2 lb Bulk Italian sausage
1/2 lb Ground beef
1 1/2 c Diced carrot
3 Cloves garlic, minced
1/4 ts Crushed red pepper flakes
56 oz Whole tomatoes(2 -28 ounce
-cans), undrained
2 tb Tomato paste
1 ts Sugar
1 ts Dried oregano
1 ts Dried basil
1 ts Pepper, divided
1/2 ts Salt
30 oz Ricotta cheese
3/4 c Parmesan cheese, divided
1 Egg
1/3 c Minced fresh parsley
12 oz Lasagna noodles, cooked,
-rinsed, drained
2 c 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.

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.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#658 by NGavlak@aol.com on Jul 6, 1997