Classic Lasagna

• 1/2 pound bulk Italian sausage
• 1/2 pound ground beef
• 1-1/2 cups chopped onion
• 1 cup chopped carrot
• 1/4 teaspoon crushed red pepper flakes
• 3 garlic cloves, minced
• 2 cans (28 ounces each) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon each sugar, dried oregano and basil
• 1 teaspoon salt
• 1 teaspoon pepper, divided
• 2 cartons (15 ounces each) ricotta cheese
• 3/4 cup grated Parmesan cheese, divided
• 1 large egg
• 1/3 cup minced fresh parsley
• 1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
• 2 cups shredded part-skim mozzarella cheese

1. In a large saucepan, cook the sausage, beef, onion, carrot and pepper flakes over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally.
3. In a small bowl, combine the ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper.
4. In a greased 13x9-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan cheese.
5. Cover and bake at 400u0b0 for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer or until a thermometer reads 160u0b0. Let stand 15 minutes before serving.

italian sausage, ground beef, onion, carrot, red pepper, garlic, tomatoes, tomato paste, sugar, salt, pepper, cartons, parmesan cheese, egg, parsley, lasagna noodles, mozzarella cheese

Taken from www.tasteofhome.com/recipes/classic-lasagna/ (may not work)