1/2 teaspoon crushed red pepper flakes
1/2 pound mushrooms, sliced
1 pounds bulk Italian sausage
1 pound lean ground beef
2 medium onions, chopped
2 ribs celery, chopped
1/2 bell pepper, chopped
6 cloves garlic, minced
2 stalks green onions, chopped
4 1/2 tablespoons parsley chopped ( for sauce)
2 tablespoons parsley chopped (for ricotta cheese)
2 bay leaves
1 teaspoon salt (for sauce)
2 teaspoons salt (for ricotta cheese)
1 teaspoon black pepper (for sauce)
1 teaspoon black pepper (for ricotta cheese)
2 teaspoons crushed oregano (for ricotta cheese)
2 teaspoons sweet basil (for sauce)
1 teaspoon rosemary
2 1/2 teaspoons sugar
32 oz tomato puree
12 oz tomato paste
parmesan cheese (1 cup, at least)
1 egg, beaten
1 package fresh spinach (cook and chop)
16 oz package lasagna noodles
32 oz ricotta cheese
1 pound thin sliced Mozzarella cheese
1/2 pound shredded cheddar
1/2 pound thin sliced Swiss cheese or provolome
1 to 2 cups red wine - optional
In a large saucepan brown the Italian sausage and ground beef. Add onions, celery, bell pepper, garlic, green onions, mushrooms, and parsley, and cook until onions are translucent. Add tomato puree and paste and simmer five minutes. (Substitute 1 - 2 cups red wine for same amount of water if desired.) Add water equivalent to the cans of paste and puree and stir well. Add sugar, 1 teaspoon salt, pepper, red pepper flakes, rosemary, basil, and bay leaves. Bring to a boil then reduce heat to a simmer. Stir occasionally and allow to simmer for about three hours. If mixture doesn’t thicken to desired consistency, sprinkle parmesan cheese or bread crumbs in the mixture to thicken. Cook spinach and chop.
Mix ricotta cheese, 2 Tablespoons parsley, 2 teaspoons salt, 1 teaspoon black pepper, 2 teaspoons oregano and 1 beaten egg.
Cook noodles as directed on package. Rinse noodles in cold water. Layer noodles in bottom of baking dish (2 dishes will be needed). Place a thin layer of sauce in bottom of pan before noodles. Layer noodles in bottom of pan and spread some sauce on top. Alternately layer cheeses and noodles with one layer of spinach. Be sure to add enough sauce between layers to prevent lasagna from drying out. Try to top lasagna with mozzarella then with a good sprinkling of Parmesan cheese. Cook covered in 350° oven for 45 minutes then uncover for 15 minutes longer. Let stand 15 minutes before cutting.
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