Lasagne

Ingredients

3 pounds Italian sausage
1 pound ground beef
1 clove garlic, chopped
3 cans (6 ounces each) tomato paste
1 can (8 ounce) tomato sauce
5 1/2 cups water
1/2 teaspoon oregano
pinch basil
1 teaspoon sugar
salt and pepper
1 pound lasagne noodles
2 cups ricotta cheese
2 tablespoons parsley flakes
2 Roberts Eggs, beaten
1/2 cup grated Parmesan cheese
1 pound Mozzarella cheese, sliced thin or grated

Preparation

Brown sausage, ground beef and chopped garlic in a skillet. Mix tomato paste and sauce, water, oregano, basil and sugar together in a large saucepan; season to taste; bring to a boil. Drain cooked meat and add to sauce mixture. Reduce heat; simmer 3 hours. (Skim off fat as it rises to surface.) Cook noodles according to package directions. Combine ricotta cheese, parsley flakes, beaten egg, 1 teaspoon salt and 1/2 teaspoon pepper. Place a single layer of noodles in a buttered 9 x 13 x 2 inch baking pan. Add about one-fourth of the sauce, one-third of cheese filling and one-third of the grated Parmesan and sliced or grated Mozzarella cheese. Repeat layers, topping last layer with remaining sauce. Bake at 350° for 30 minutes. Allow to stand 5 to 10 minutes before cutting.

Recipe Contributed By: Mrs. Tom Mondello Omaha, Nebraska

Yield: 6 to 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.