MAMMAMIA’s LASANGNA
Yield: 8 Servings
Ingredients:
3/4 lb Ground Beef
1 lb Italian Sausage, Hot/Sweet
1/2 cup Onion, Chopped
2 x Garlic Cloves, Crushed
2 tbl Sugar
1 tbl Salt
2 tsp Ground black pepper
2 tsp Basil Leaves, crushed
1/2 tsp Fennel Seed
1/2 cup Chopped Parsley
4 cup Tomatoes, Undrained
12 oz Tomato Paste
1 tbl Salt
12 x Lasagna Noodles
15 oz Ricotta or Cottage Cheese
1 x Egg
1/2 tsp Salt
3/4 lb Mozzarella Cheese,
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Remove sausage meat from outer casings and chop up the sausage.
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In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned.
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Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well.
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Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a wooden spoon.
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Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Appx 1 1/2 hours)
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In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling.
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Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender.
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Drain and rinse under cold water. Dry lasagna on paper towels.
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Preheat oven to 375 degrees.
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In medium sized bowl, combine ricotta or cottage cheese, egg,
remaining parsley and salt; mix well. -
Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish.
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Layer with 1/2 of the lasagna, lengthwise and overlapping, to
cover. -
Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella.
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Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup
Parmesan. -
Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan.
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Spread with remaining sauce; top with rest of Mozzarella and Parmesan.
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Cover with foil and tuck it around the edges of the baking
dish. -
Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamias Lasagna begins to bubble.
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Cool for 15 minutes prior to serving.
B-man 