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Beef-Lasagna Recipe

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This recipe for Beef-Lasagna, by , is from Grandma Penny's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Penny Delany


1 lb. sweet or hot Italian sausage (5 links)
lb. ground beef
c. finely chopped onion
2 cloves garlic, crushed
2 T. sugar
1 T. salt
1 tsp. dried basil
tsp. fennel seed
tsp. pepper
c. chopped parsley
4 c. canned tomatoes, undrained (1can 2 lb. 3 oz.) Italian-style tomatoes
2 cans (6 oz. size) tomato paste

1 T. salt
12 curly lasagna noodles ( of a 1 lb. pkg.)

1 container( 15 oz, size) whole milk ricotta cheese
1 egg
tsp. salt
lb. mozzarella cheese, thinly sliced
c. freshly grated Parmesan cheese

Remove sausage meat from casings if necessary.
In a 5 qt. Dutch oven, saute sausage, beef, onion and garlic until well browned.
Add sugar, 1 T. salt, basil, fennel, pepper and half the parsley. Mix well.
Add tomatoes, tomato paste and c. water, mashing tomatoes with a wooden spoon.
Bring to a boil, reduce heat, cover and simmer for 1 hrs. (Stirring occasionally.)

In 8 qt. kettle bring 3 qts. water and 1 T. salt to a boil.
Add noodles 2 or 3 at a time and return to boiling.
Boil uncovered, stirring occasionally for 10 min. or until just tender.
Dry lasagna on paper towels.

Preheat oven to 375
In medium bowl, combine ricotta, egg and remaining parsley.

In bottom of 9x13 in. baking dish spoon 1 c. sauce.
Layer with 6 lasagna lengthwise and overlapping.
Spread with ricotta mixture; top with ⅓ mozzarella; spread with 1 c. sauce; sprinkle with c. Parmesan.
Repeat layering, starting with 6 lasagna and ending with 1 c. sauce sprinkled with Parmesan.
Spread with remaining sauce; top with with rest of mozzarella and Parmesan.
Cover with foil, tucking around the edge.
Bake 25 min., remove foil, bake uncovered an additional 25 min. or until bubbly.
Cool 15 min. before cutting.

Number Of Servings:
Number Of Servings:
8 servings




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