Lasanga

• 1-2 Italian sausage links uncased
• 1 pound ground beef
• 1/2 small onion chopped
• 2 garlic cloves crushed
• 1 (14oz) diced tomatoes
• 6 ounces tomato paste
• 15 ounces tomato sauce
• 1/2-1 cup water
• 1 teaspoon basil
• 1 teaspoon Italian seasoning
• 1 teaspoon parsley
• 3/4 teaspoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon crushed pepper
• 1/8 teaspoon pepper
• 1/8 cup red wine
• Cheese mixture
• 16 ounces ricotta
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella slices
• 3/4 cup grated Parmesan
• 1 box lasagna noodles

1. Brown sausage and beef. Add onions and garlic, cook until soft.
2. Add all tomatoes and water.
3. Add spices but only half the parsley then stir in wine. Simmer on low for a few hours in crockpot.
4. Preheat oven to 375
5. In 9x13 pan cover noodles with hot water for 15 minutes, drain and shake off excess water.
6. In a bowl mix ricotta, egg half parsley and 1/2 teaspoon salt.
7. Pour 1 1/2 cups meat sauce in pan, 6 noodles on top, 1/2 ricotta mixture, top with 1/3 cheese slices. 1 2/2 cups meat sauce over cheese then sprinkle with 1/4 cup Parmesan. Repeat ending with mozzarella and Parmesan.
8. Spray foil with oil then cover lasagna.
9. Cook 25 minutes, remove foil and cook another 25 minutes, cool 20 minutes before cutting.

italian sausage links uncased, ground beef, onion, garlic, tomatoes, tomato paste, tomato sauce, water, basil, italian seasoning, parsley, brown sugar, salt, pepper, pepper, red wine, ricotta, egg, salt, mozzarella slices, lasagna noodles

Taken from www.epicurious.com/recipes/member/views/lasanga-53081311 (may not work)