Mike's Lasagna

Recipe Ingredients

1 tablespoon	15ml	Red onion - chopped (large)
1 lb	454g / 16oz	Lean ground beef
1 lb	454g / 16oz	Sweet Italian sausage
4		Garlic cloves - pressed
24 oz	681g	Tomato sauce
6 oz	170g	Tomato paste
1/2 cup	118ml	Dry red wine
1/2 cup	118ml	Water
1 teaspoon	5ml	Oregano - dried
1/2 teaspoon	2.5ml	Black pepper
1 lb	454g / 16oz	Low fat ricotta cheese
1 lb	454g / 16oz	Mozzarella cheese - thinly
		- sliced by machine
1 cup	146g / 5.1oz	Shredded parmesan cheese
16		Extra wide lasagna noodles

Recipe Instructions

Get two large frying pans. Spray with the non-stick PAM or similiar. Place the beef in one, the sausage in the other. As the meat starts to change colour, add 1/2 the onion and garlic to each pan. Sauteetill meat is brown and crumbly in both pans. They will never get done at the same time. When brown, put all into one "Really Big" frying pan, dutch oven or whatever. Add the tomato sauce and paste, wine, water, oregano, pepper and a bit of salt if you are a salt lover. Stir, cover and cook for a couple of hours.

Cook the lasagana noodles cooking as per package directions. After they are cooked, rinse a couple of times with cold water to cool them hot puppies down. Grab a deep (2-3 inch) 9 X 13 in casserole dish or pan. Criss cross a layer of noodles for the first layer, followed by about 1/3 of the sauce, then 1/3 of the ricotta and then 1/3 of the mozzarella. Do the pasta, sauce, ricotta and mozzarella 2 more times till gone. Spread the parmesan over the top. Cook in a pre-heated 350^ oven for 60 minutes.

One of my favorites, as well as mom's. Freezes well and is great on a cold winter night when you want something warm and hearty but don't feel like cooking. Serve with hot sour dough garlic French bread and a tossed green salad.

Source:
Mario Batali

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