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Lasagna Recipe

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This recipe for Lasagna, by , is from Taste of Townsend, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Silverblatt


9 lasagna noodles
1 pounds bulk Italian sausage and pound ground beef
1 medium onion, diced and 3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
⅔ cup water
2-3 tbsp. sugar
3 tbsp. plus cup minced fresh parsley, divided
2 tsp. dried basil
tsp. fennel seed
tsp. salt, divided
tsp. coarsley ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part- skim mozzarella
cup grated Parmesan cheese

Cook noodles according to package directions; drain. Meanwhile in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain. Stir in tomatoes, tomato paste, water, sugar, 3 tbsp. parsley, basil, fennel, tsp. salt and pepper; bring to boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt. Preheat oven to 375. Spread 2 cups meat sauce into an ungreased 13x9 baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with1 cup mozzarella cheese and 2 tbsp. Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full). Bake covered 25 minutes. Bake uncovered 25 minutes longer or until bubbly. Let stand 15 minutes before serving.




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