Lasagna

prep time:: 2 hours
total time:: 3 hours

Makes 12 servings

Sheila Vaughn

Keegan Family Classic

ingredients

3 sausage
1 lb hamburg
1/2 cup chopped onion
2 garlic cloves, crushed
28 oz can Italian tomatoes *(see notes)
2 small cans tomato paste *(see notes)
15 oz ricotta cheese
1 egg
2 tbsp sugar
1 tbsp salt
1 1/2 tsp basil
1/4 tsp pepper
1/2 cup parsley
12 lasagna noodles
1/2 tsp salt
3/4 lb shredded mozzerella cheese
3/4 cup parmesan cheese

directions

1
Remove sausage from skins. Saute sausage, hamburg, onion and garlic, stirring frequently, about 20 minutes.
2
Add sugar, 1 tbsp salt, basil, pepper, 1/2 of parsley and mix. Add tomatoes, tomato paste, and 1/2 cup water, smashing tomatoes. Bring to boil. Simmer covered 1 1/2 hours. Cook lasagna noodles 10 minutes. Drain, rinse under cold water. Dry on paper towels. Preheat oven to 375*. Combine ricotta, egg, rest of parsley, salt. Spoon 1 1/2 cups sauce into 13x9 pan. Layer 3 lasagna noodles, 1/2 ricotta, 1/3 mozzerella, 1 1/2 cups sauce, sprinkle 1/4 cup parmesan cheese. Repeat, ending with final layer of lasagna noodles on top.
3
Cover with foil and bake 25 minutes. Remove foil and bake another 25 minutes. Cool 15 minutes before cutting.

notes

Instead of the tomatoes and tomato paste, I use 3 28oz cans of tomatoe puree. It makes extra meat sauce to have on hand. I leave the rest of the ingredients the same.

Source: Betty Keegan