Lasagna

Brown 1 lb. sweet sausage and 1/2 lb ground beef (10-15 minutes) Chop and add: 1 medium onion 3 carrots 3 stalks celery [Marinara version: Instead of meat, use double the onion/carrot/celery - in 3 Tbsp olive oil] Add 2 (or more) cloves minced garlic Simmer until vegetables are tender - 10 min Mix and add: 2 T sugar 1 T. salt 1 1/2 tsp sweet basil, dried 1/2 tsp fennel 1/4 tsp pepper 1/4 c. parsley (dried flakes are fine) Add 4 c. canned tomatoes (Italian plum) 2 lb. 3 oz. can 12 oz. tomato paste 1/2 c. water

Cover and simmer 1 1/2 hr. Stir at least every half hour. If it sticks, just leave it stuck to the bottom and do not scrape off the bottom when you empty the sauce. Just discard the browned stuff. It is fine to just put it in a 350 oven for two hours. Or use a crock pot.

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Boil 12 lasagna noodles and drain (9 is OK if your pan is small) The noodles that you don't have to boil are fine.

Prepare the ricotta filling by stirring together: 15 oz ricotta - whole milk is good, but optional 1/4 c parsley, minced or dried flakes 1 whole egg 1/2 tsp salt (or garlic salt) white pepper (optional)

3/4 lb sliced mozzarella cheese - divide into thirds 3/4 c. grated parmesan or Romano cheese (or combination) - divide into thirds

In a 9 x 13 greased pan (or line with no stick foil) layer: 1 1/2 c sauce 4 lasagna noodles 1/2 of the ricotta mixture 1/3 of the mozzarella 1/3 grated cheese 1 1/2 c. sauce 4 noodles repeat using the other 1/2 of the ricotta, 1/3 of the mozzarella, 1/3 of the grated cheeses, 1 1/2 cup sauce 4 noodles 1 1/2 cup sauce, 1/3 of the mozzarella, 1/3 of the grated cheese

Cover with foil Bake in preheated 375 oven for 25 minutes Uncover and bake another 25 minutes or until bubbly Cool 10-15 minutes before serving. Extra sauce may be heated and served on the side