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| 1/2 pound bulk Italian sausage 1/2 pound ground beef 1 1/2 cups diced carrot 3 cloves garlic -- minced 1/4 teaspoon crushed red pepper flakes 56 ounces whole tomatoes (2 -28 ounce cans) -- undrained 2 tablespoons tomato paste 1 teaspoon sugar 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon pepper -- divided 1/2 teaspoon salt 30 ounces Ricotta cheese 3/4 cup Parmesan cheese -- divided 1 egg 1/3 cup minced fresh parsley 12 ounces lasagna noodles, cooked, rinsed, drained 2 cups mozzarella cheese -- shredded In a large saucepan over medium heat, cook sausage, beef, onion, carrot, garlic and pepper flakes until meat is no longer pink and vegetalbes are tender; drain. Add tomatoes, tomato paste, sugar, oregano, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally, Combine ricotta, 1/2 cup Parmesan cheese, egg, parsley, and remaining pepper. In a greased 13-in.x 9-in.x 2-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. Cover and bake at 400 degrees for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes more. Let stand 15 minutes before serving. Yield: 12 servings. |
