Recipe - Mikes Lasagne

1 Large red onion, chopped
1 pound Lean ground beef
1 pound Sweet Italian sausage
4 Garlic cloves, pressed
24 ounce Tomato sauce
6 ounce Tomato paste
One half cup Dry red wine
One half cup Water
1 teaspoon Oregano, dried
One half teaspoon Black pepper
1 pound Low fat ricotta cheese
1 pound Mozzarella cheese, thinly
cut or sliced up by machine
1 cup Shredded parmesan cheese
16 Extra wide lasagna noodles

Get two large frying pans. Spray with the nonstick PAM or similiar. Place
the beef in one, the sausage in the other. As the meat starts to change
colour, add One half the onion and garlic to each pan. Saute till meat is
brown and crumbly in both pans. They will never get done at the same
time. When brown, put all into one "Really Big" frying pan, dutch oven or
whatever. Add the tomato sauce and paste, wine, water, oregano, pepper and
a bit of salt if you are a salt lover. Stir, cover and cook for a couple
of hours.

Cook the lasagana noodles cooking as per package directions. After they
are cooked, rinse a couple of times with cold water to cool them hot
puppies down. Grab a deep (23 inch) 9 X 13 in casserole dish or pan.
Criss cross a layer of noodles for the first layer, followed by about 1/3
of the sauce, then 1/3 of the ricotta and then 1/3 of the mozzarella. Do
the pasta, sauce, ricotta and mozzarella 2 more times till gone. Spread
the parmesan over the top. Cook in a preheated 350^ oven for
60 minutes.

One of my favorites, as well as mom's. Freezes well and is great on a cold
winter night when you want something warm and hearty but don't feel like
cooking. Serve with hot sour dough garlic french bread and a tossed green
salad.
Posted to MMRecipes Digest V3 #250

Date: Thu, 12 Sep 1996 20:37:50 0700

From: kc6dmq@ix.netcom.com (Michael J. Reeves)