Italian Lasagna- by a Little Greek Grandma

Meat Filling:

2 T. Olive Oil

1 lb Italian sausage

½ lb ground beef

½ cup finely chopped onion

2-4 cloves garlic, crushed

2 T. sugar

1 T. salt

2 T. basil (fresh) (at end of sauce)

1 T. rosemary

1 t. dried oregano

1 t. thyme

½ t. fennel seed

¼ c. Parsley

¼ t. pepper

1 big can (2 lb 3 oz) 4 cups canned whole tomatoes (puree) , un-drained

12 oz tomato paste

½ cup water

Noodles:

1 T, salt

12 curly lasagna noodles (3/4 of 1 lb pack)

Ricotta Cheese layer:

16 oz ricotta

1 egg

½ t. salt

1 T. chopped Parsley

Cheese:

1 lb mozzarella cheese grated

¾ cup grated parmesan cheese

Directions:

1) In a large, heavy pot (Dutch oven), add onion, garlic and meat. Mix together, breaking meat apart. Cook until meat is well browned. Remove excess fat.

2) Add tomatoes, tomato paste, herbs (not basil), sugar, salt and pepper and ½ cup water. Mash tomatoes with wooden spoon. Simmer covered for approximately 1 ½ hr until thick. Add basil.

3) Boil water for noodles, add salt when water comes to a boil, add noodles. Cook for 8-10 min (al dente). Drain and allow to cool.

4) In a medium bowl, combine ricotta, egg, parsley, salt and mix.

5) Preheat oven to 375˚F

6) In a 13X9X2 baking dish layer the following:

Sauce

Lasagna Noodles

Ricotta Cheese Layer

Mozzarella

Repeat, adding Parmesan after the sauce layer. Finish with Mozzarella and Parmesan

7) Cover with foil and Bake 25 min, remove foil and bake 25 more minutes until fluffy. Cool 15 min before serving