Cindy Fomby Dickinson
- 3 quarts water
- 1 Tbsp vegetable oil
- 2 tsp salt
- 8 oz lasagna noodles
- 1 lb ground beef
- minced onion
- 2 (14 oz) cans peeled Italian tomatoes
- 1/2 lb sausage
- garlic powder
- 2 (6 oz) cans tomato paste
- 1 tsp sugar
- 16 oz ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 (6 oz) package sliced mozzarella
Prepare pasta. Combine water and salt in large pot. Float oil on surface of water; bring to boil. Slowly add noodles, a few at a time; cook 15 minutes.. Drain; rinse with cold water. Arrange on toweling to drain.
Meanwhile, prepare sauce. Brown beef and sausage in large skillet. Remove from pan; pour off drippings.
Return meat to skillet. Add tomatoes, broken up with fork if you use whole ones; tomato paste; and seasonings. Stir well, cook over low heat at least 40 minutes until thick. I usually let mine simmer abut an hour. Taste and add more seasoning if needed.
Lightly grease 13x9x2 inch pan. (I use Pan®). Ladle approximately 3/4 cup sauce into pan. Top with 1/3 of the noodles. Dot with 1/2 the ricotta and 1/2 the mozzarella. Add layer of sauce and 1/3 of noodles and remaining ricotta and mozzarella. Top with more sauce; add remaining noodles. Top with remaining sauce; sprinkle with Parmesan cheese.
Bake at 350 degrees 30 minutes or until heated through and bubbly.