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Shenanchie's Lasagna
1 LB Italian sausage
1/4 LB lean ground beef
1 egg, beaten
1 container Ricotta cheese (about 15 oz.)
1 C mozzarella cheese, shredded
1 small onion, minced
6 cloves garlic, peeled & minced
1/4 C olive oil (or more to taste)
1 TBS parsley, minced (fresh or dried)
Salt & black pepper to taste
Parmesan cheese
Lasagna noodles, cooked according to package directions
Shenanchie's Pasta Sauce (to taste)
In a bowl, mix together the Italian sausage, ground beef and beaten egg. Season with salt, black pepper, garlic and parsley. Stir in onion; mix well. Drizzle olive oil in a skillet; add meat mixture and brown over medium heat. Drain and set aside. Cook lasagna noodles according to package directions. In a large casserole dish, ladle a thin layer of sauce followed by lasagna noodles, meat mixture, ricotta and mozzarella cheeses. Repeat with the remaining ingredients, making sure to leave the sauce and mozzarella as the top ingredients. Sprinkle with Parmesan cheese. Bake in a 350-degree F oven until hot and cheese is melted. Serve.
*Lasagna image (C) Jules/Stone Soup (2009). Used under the Creative Commons Attribution 2.0 Generic license.
Recipe featured in the Food Fare Cookbook.
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