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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Best Lasagna   
    Categories: Pasta, Beef, Pork, Vegetables, Herbs   
         Yield: 12 Servings   
       
         9    Lasagna noodles   
     1 1/4 lb Bulk Italian sausage   
       3/4 lb Ground beef   
         1 md Onion; diced   
         3 cl Garlic; minced   
        46 oz (3 cans) crushed tomatoes   
        18 oz (2 cans) tomato paste   
       2/3 c  Water   
         3 tb Sugar   
         3 tb + 1/4 c minced fresh   
              - parsley; divided   
         2 ts Dried basil   
       3/4 ts Fennel seed   
       3/4 ts Salt; divided   
       1/4 ts Coarse ground pepper   
         1 lg Egg; lightly beaten   
        15 oz Ricotta cheese   
         4 c  Shredded mozzarella cheese   
       3/4 c  Grated Parmesan cheese   
       
     Cook noodles according to package directions; drain.   
     Meanwhile, in a Dutch oven, cook sausage, beef and onion   
     over medium heat 8-10 minutes or until meat is no longer   
     pink, breaking up meat into crumbles. Add garlic; cook 1   
     minute. Drain.   
        
     Stir in tomatoes, tomato paste, water, sugar, 3   
     tablespoons parsley, basil, fennel, 1/2 teaspoon salt   
     and pepper; bring to a boil. Reduce heat; simmer,   
     uncovered, 30 minutes, stirring occasionally.   
        
     In a small bowl, mix egg, ricotta cheese and remaining   
     1/4 cup parsley and 1/4 teaspoon salt.   
        
     Set oven @ 375ºF/190ºC.   
        
     Spread 2 cups meat sauce into an ungreased 13x9-in.   
     baking dish. Layer with 3 noodles and a third of the   
     ricotta mixture. Sprinkle with 1 cup mozzarella cheese   
     and 2 tablespoons Parmesan cheese. Repeat layers twice.   
     Top with remaining meat sauce and cheeses (dish will be   
     full).   
        
     Bake, covered, 25 minutes. Bake, uncovered, 25 minutes   
     longer or until bubbly. Let stand 15 minutes before   
     serving.   
        
     Pam Thompson, Girard, Illinois   
        
     Makes: 12 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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