Title: Too Cheesy Lasagna
Categories: Italian, Lasagna
Yield: 1 Servings

1 1/2 lb Lean ground beef
6 Links Italian sausage; (hot
-or mild)
2 pk Lasagna noodles
2 pk (med) ricotta cheese
12 oz Shredded mozzerella
8 oz Finely shredded parmesan
-cheese
8 oz Provolone cheese; (sliced)
4 oz Finely shredded romano
-cheese
1 cn (large) of unseasoned tomato
-sauce 1 small can
-unseasoned tomato sauce
2 cn (small) of tomato paste
1 tb Black pepper
2 Cloves garlic finely chopped
1 md Onion finely chopped
1 ts Oregano
1/2 ts Basil
1 ts Salt

1. Remove casing from italian sausage, and brown with ground beef, 1 clove
garlic, and half of the onion

2. While browning meat, boil noodles al dente

3. mix ricotta cheese, with a small portion of each of the other cheeses

4. mix both cans of sauce with remainder of onions, garlic, black pepper,
oregano, basil, and salt over simmer

5. save 1/4 of the sauce and put to the side

6. drain meat, mix with larger portion of sauce

7. in a baking pan cover bottom with single layer of noodles

8. cover noodles with meat mixture

9. cover meat mixture with a single layer of noodles

10. cover noodles with ricotta cheese mixture

11. cover ricotta cheese mixture with single layer of noodles

12. cover noodles with sauce and finally cover with remainder of shredded
cheeses.

13. bake in oven at 350 for 30 minutes or until cheese gets golden peaks

Serving Size: 10

Preparation Time: 1:00

Recipe By: Todd Minetola USN (currently Okinawa Japan)

History: Italian, Passed down from family, by mere observation. If this
recipe does not give you a heartattack, I am convinced you could survive a
nuclear assault.

Posted to recipelu-digest by P&S Gruenwald on Feb 21,
1998