Lasagne

• Sauce:
• 1/2 lb. italian sausage, you choose the heat
• 1 lb. lean ground beef
• 1 tblsp whole basil or a couple of fresh
• 1/2 tsp salt
• 2 6 oz cans of tomato paste
• or 1 can tomoto paste + 1 can crushed tomatoes
• Filling:
• 3 c Ricotta or Cottage Cheeze(1 lg 750 ml tub)
• 1/2 cup grated Romano or Parmensan cheese
• 2 tblsp fresh parsley, chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 lb mozzarella cheese
• 10 lasagna noodles

1. Brown meats slowly and drain fat. Add sauce ingredients and 1 cup water. Simmer uncovered for 15 minutes
2. Cook noodles till just under endante, drain well and toss with a little olive oil to keep from sticking
3. While sauce is simmering prepare filling, beatting eggs first and adding remaining ingred.
4. Assembly: 13x9x2 dish or two 8x8 + loaf pan
5. Layer half the noodles in dish(es)
6. Half the ricotta cheese filling
7. have the mozza
8. repeat
9. Bake at 375 about 30 min. Let stand 10 minutes before serving.
10. To freeze. Bake 20 min to melt cheeses, cool, wrap well and freeze. Defrost to fridge temp and reheat at 350 for 45 min.
11. This is better if allowed to cool once from original cooking and reheated.
12. Serve with crusty bread and a ceasar salad and a robust red wine! Perfect

italian sausage, lean ground beef, basil, salt, tomato, tomoto paste , filling, ricotta, romano, parsley, salt, pepper, mozzarella cheese, lasagna noodles

Taken from www.epicurious.com/recipes/member/views/lasagne-51499661 (may not work)