Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Ground Beef 12 oz Tomato Paste
1 lb Italian Sausage, Hot/Sweet 1 tb Salt
1/2 c Onion, Chopped 12 ea Lasagna Noodles
2 ea Garlic Cloves, Crushed 15 oz Ricotta or Cottage Cheese
2 tb Sugar 1 ea Egg
1 tb Salt 1/2 ts Salt
2 ts Basil Leaves, crushed 3/4 lb Mozzarella Cheese,
1/2 ts Fennel Seed Sliced Thin
1/2 c Chopped Parsley 3 oz Parmesan Cheese, Grated
4 c Tomatoes, Undrained

Directions: 1. Remove sausage meat from outer casings and chop up the
sausage.
2. In a 5-quart Dutch Oven and over medium heat, saute sausage, beef,
onion, and garlic; stir frequently until both sausage and beef are
well browned.
3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the
par-
sley; mix well.
4. Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes
with a
wooden spoon.
5. Bring to boiling; reduce heat; simmer, covered and stirring
occasionally until it thickens. (Appx 1 1/2 hours) 6. In a 8-quart
kettle, bring 3 quarts water and 1 tablespoon salt to
boiling.
7. Add lasagna and allow water to return to a boil; uncovered and
continue
stirring until they are tender.
8. Drain and rinse under cold water. Dry lasagna on paper towels.
9. Preheat oven to 375 degrees. 10. In medium sized bowl, combine
ricotta
or cottage cheese, egg, remaining parsley and salt; mix well. 11.
Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish. 12. Layer with
1/2 of the lasagna, lengthwise and overlapping, to cover. 13. Spread
with half of the ricotta or cottage cheese mixture; top with
one-third of mozzarella. 14. Spoon 1 1/2 cups sauce over cheese;
sprinkle with 1/4 cup Parmesan. 15. Repeat layering, starting with the
remaining half of the lasagna and
ending with 1 1/2 cups sauce sprinkled with Parmesan. 16. Spread
with remaining sauce; top with rest of Mozzarella and Parmesan. 17.
Cover with foil and tuck it around the edges of the baking dish. 18.
Bake 25 minutes; remove foil; bake uncovered another 25 minutes or
until Mamamia's Lasagna begins to bubble. 19. Cool for 15 minutes
prior to serving.

Bob Hogan

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