"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

World's Best Lasagna Recipe

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This recipe for World's Best Lasagna, by , is from All in the Family, 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!

Gabrielle Bowles


1 pound sweet Italian sausage
pound of lean ground beef
cup minced onion
2 cloves of garlic, crushed
1- 28 oz. can crushed tomatoes
2- 6 oz. cans of tomato paste
2- 6.5 oz. cans canned tomato sauce
cup of water
2 tablespoons white sugar
1 teaspoons dried basil leaves
teaspoon fennel seeds

1 teaspoon Italian seasoning
1 tablespoon of salt
teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 oz. ricotta cheese
1 egg
teaspoon of salt
pound mozzarella cheese, sliced
cup grated Parmesan cheese

In a dutch oven, cook sausage, ground beef, onion, 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, 1 tablespoon of salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 90 minutes stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and teaspoon of salt. Preheat oven to 375F.

To assemble, spread 1 cups of meat sauce in the bottom if a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a of mozzarella cheese slices. Spoon 1 cups meat sauce over mozzarella and Parmesan cheese. Cover with foil; to prevent sticking, spray foil with cooking spray or make sure the foil does not cover the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake for an additional 25 mins. Cool for 15 minutes before serving.




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