1 lb. mild Italian sausage
½ lb. hot Italian sausage
1 lb. ground beef
1 cup finely chopped onion
1 cup finely chopped green or red pepper
4 cloves garlic, crushed
2 jars of your favorite spaghetti sauce
1 can diced tomatoes
1/4 c. sugar
1 tbsp. salt
1 tbsp. dried basil and oregano
1-2 cups good red wine (depending on how long you have to simmer it)
1 1/2 tsp. pepper
1 lb. box lasagna noodles

1 (15 oz.) containers Ricotta or
cottage cheese (drained)
2 eggs, beaten
1 tsp. salt
1 1/2 lbs. Mozzarella cheese, grated
1/4 c. chopped parsley

Remove sausage from casing; chop meat coarsely. In 5 quart Dutch oven sauté sausage, beef, onion, garlic until well browned. Add sugar, salt, spices and mix well. Add tomatoes, 1 c. water. Bring to boil, add one cup wine and boil out alcohol. Reduce heat, simmer (covered and stirring occasionally) for 1 1/2 hours adding wine as desired. If you find yourself with leftover wine, feel free to sample. While sauce is simmering, combine in large bowl the Ricotta or cottage cheese, 2 eggs beaten, 1 tsp. salt and ¼ cup chopped parsley. Cook lasagna noodles as directed, drain, rinse and pat dry.

To assemble: In one 12 x 15 - 7 quart capacity dish, spoon sauce to cover bottom of dish. Layer lasagna noodles over sauce. Spread thin layer of Ricotta filling evenly over noodles, sprinkle with grated mozzarella to cover well. Repeat using up ingredients, ending with sauce. Sprinkle any remaining grated Mozzarella on top. Bake at 375 degrees, covered with foil, 40 minutes. Uncover, bake an additional 10 minutes.

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