Meals Matter

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Contributed By: Lizardbreath
One of Mary Ann Mooney's Cook Books

This is the lasagna my mom made for special occasions. I remember having this for dinner on Christmas Eve when my whole family was together. It always seems to turn out perfect, even when I make it. When I think of it I can see my mom cooking the sauce in her electric skillet wearing an apron and chewing on her tongue. :o)

Ingredients

1 Medium onion, chopped

3 tbs Olive oil

1 lb 15% fat ground beef

1/2 lb Sweet Italian sausage

1 clove Garlic, minced or mashed

2 8oz Cans tomato sauce

1 6oz Can tomato paste

1/2 cup Each dry red wine and water

1 tsp Each salt and oregano

1/2 tsp Each pepper, sugar

12oz Lasagne noodles

1 lb (2 cups) ricotta cheese or

Small curd cottage cheese

1/2 lb Mozzarella cheese, thinly

Sliced or shredded.

1/2 cup Shredded parmesan cheese

Preparation

In a large frying pan with cover saute onion in oil until soft; add meat and garlic, and cook, stirring until meat is broun and crumbly. Stir in tomato sauce, tomato paste, wine, and water. Add salt, oregano, pepper, sugar, stirring until mixed. Cover pan and simmer slowly about 1 1/2 hours. Meanwhile cook noodles.

In the bottom of a 9 X 13 casserole dish put one layer of noodles. (Lay one layer of noodles lengthwise in the dish and the next layer crosswise. Alternate this way as you go.) Spread 1/3 of the sauce over the first layer of noodles; top with 1/3 of the ricotta and mozzarella cheese. Repeat this layering two more times. Top with the Parmesan cheese.

Bake uncovered in a 350 oven for 30 minutes.

Cook's Notes

This lasagne is great for freezing. Just wait to bake it until you're reading to eat. Make sure to thaw it before you put it in the oven.

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