Lasagna
Courtesy of Cathy Lowe

• 10 lasagna noodles
• 12 ounces ricotta
• 1 egg, lightly beaten
• 1/2 cup Parmesan, grated
• 12 ounces Mozzarella, grated
• 3 cups meat sauce

Prepare noodles as instructed on package. Drain. In a medium bowl, combine ricotta, egg, parsley, 1/2 cup Parmesan and salt and pepper. Spread 3/4 cup meat sauce in bottom of 9 by 13 inch baking dish. Lay 3 noodles down in pan and spread with ricotta mixture. Sprinkle with Mozzarella and top with meat sauce. Repeat procedure for one more layer ending with last three noodles and then sauce. Top with remaining Mozzarella and 1/2 cup Parmesan. Bake for 45 minutes or until bubbly at 375 degrees. Remove from oven and let lasagna stand for 15 minutes

MEAT SAUCE

• 1 pound ground beef
• 1 pound spicy sausage
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 tablespoons olive oil
• 3/4 cup red wine
• 3 (28-ounce) cans crushed tomatoes
• 1 carrot, chopped
• Salt & Pepper

Heat oil in a large heavy pot over medium high heat. Brown ground beef and sausage. Stir in onion and cook for 4 minutes. Stir in garlic, bay leaf, basil and oregano. Add wine, tomatoes and carrot. Bring to a boil and reduce heat to medium. Simmer uncovered until sauce has thickened about 45 minutes. Taste and season with salt and pepper.
Yield: 12 cups