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1.
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Remove sausage meat from outer casings and chop up the sausage.
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2.
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In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned.
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3.
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Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well.
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4.
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Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Appx 1 1/2 hours)
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5.
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In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling.
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6.
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Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender.
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7.
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Drain and rinse under cold water. Dry lasagna on paper towels.
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8.
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Preheat oven to 375 degrees.
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9.
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In medium sized bowl, combine ricotta or cottage cheese, egg, remaining parsley and salt; mix well.
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10.
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Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish.
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11.
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Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover.
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12.
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Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella.
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13.
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Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan.
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14.
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Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan.
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15.
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Spread with remaining sauce; top with rest of Mozzarella and Parmesan.
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16.
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Cover with foil and tuck it around the edges of the baking dish.
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17.
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Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamia's Lasagna begins to bubble.
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18.
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Cool for 15 minutes prior to serving.
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Bob Hogan
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