Lasagna

• 6 Tbsp. butter
• 1/2 c. chopped onion
• 1 1/2 tsp. garlic salad dressing
• 1 (24 oz.) can tomatoes
• 1 lb. ground chuck
• 1 lb. Italian sausage
• 1/2 c. dry bread crumbs
• 1/4 c. milk
• 2 eggs, beaten
• 1 c. Romano cheese
• 1/2 c. chopped parsley
• 2 1/2 Tbsp. salt
• 1/4 tsp. pepper
• 2 cans tomato paste
• 3 c. water
• 1 Tbsp. sugar
• 1 tsp. fennel seed
• 1 1/2 tsp. basil
• 1 lb. lasagna noodles, cooked
• 1 lb. Mozzarella cheese, thinly sliced
• 1 lb. Ricotta cheese

1. Melt 4 tablespoons butter in large saucepan.
2. Add onion, salad dressing and tomatoes; simmer and stir until liquid is evaporated. Combine beef, sausage, bread crumbs, milk, eggs, 1/4 cup grated Romano cheese, 1/4 cup chopped parsley, 1 1/2 teaspoons salt and pepper.
3. Mix well; brown in remaining butter in skillet.
4. Add meat to tomato mixture.
5. Add the tomato paste, water, sugar, 1/4 cup parsley, fennel seed, basil, 1/4 cup Romano and remaining salt. Simmer 45 minutes to 1 hour.

butter, onion, garlic salad dressing, tomatoes, ground chuck, italian sausage, bread crumbs, milk, eggs, romano cheese, parsley, salt, pepper, tomato paste, water, sugar, fennel seed, basil, lasagna noodles, mozzarella cheese, ricotta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=623572 (may not work)