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Linda's Lasagna Recipe

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This recipe for Linda's Lasagna, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Martin
Added: Tuesday, April 7, 2009


1 lb. sweet Italian sausage
1 lb. lean ground beef
1/2 c. minced onion
1/4 c. bell pepper
2 cloves crushed garlic
1 (28 oz.) c. diced or crushed tomatoes
2 (6 oz) c. tomato paste
2 (6.5 oz.) c. canned tomato sauce
1/2 c. water
2 tbsp. white sugar
1/2 to 2/3 c. fresh chopped basil
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
1 tbsp. salt
1/4 tsp. ground black pepper
4 tbsp. chopped fresh parsley
Lasagna noodles

16 oz. ricotta cheese
1 egg
1/2 tsp.salt
dash of nutmeg
1 lb. Mozzarella cheese sliced or shredded
1 c. grated Parmesan cheese

In a Dutch oven cook sausage, ground beef, onion, bell pepper, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, salt and pepper and parsley. Simmer, covered about 1 1/2 hours. Stirring occasionally.

Soak raw, hard noodles in a large container of very hot tap water for 20 to 30 minutes. Noodles won't be cooked but soft and can complete its cooking in oven.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 tsp. salt. Preheat oven to 350.

To assemble spread 1 1/2 c. meat sauce in bottom of a 9 x 13 baking pan that has been sprayed with PAM (this will prevent sticking and cleanup will be much easier). Arrange noodles over meat sauce. Spread 1/2 of ricotta cheese mixture over meat sauce. Top with 1/3 of mozzarella and Parmesan cheese mixture. Spoon 1 1/2 c. meat sauce. Repeat and top with cheese mixture. Cover with foil to prevent sticking either with foil with cooking spray or use non-stick foil. Bake in a preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving.

Personal Notes:
Personal Notes:
You can make a day ahead for the flavors and herbs to meld in fridge, then let sit at room temperature for about 1 hours before baking. (Never put a cold glass container in a hot oven or the dish will break.) Recipe was given to me by my sister, Linda Barnes.




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