Ingredients
- 12 lasagna noodles
- 8 kettle
- 2 garlic (cloves)
- 1 egg
- 1/2 parsley
- 3 quarts water
- 5 quart dutch oven
- 4 c tomatoes
- 12 oz tomato paste
- 3/4 lb beef (ground)
- 1 lb italian sausage
- 15 oz ricotta
- 3/4 lb mozzarella cheese
- 1/2 cup water
- 1/2 c onion
- 3 oz parmesan cheese
- 2 tb sugar
- 2 tb salt
- 1/2 c parsley (chopped)
- 1 tablespoon salt
- 1 tablespoon salt to boilin
- 2 ts black pepper (ground)
- 1/2 ts fennel seed
- 2 ts basil leaves
- 1/2 ts salt
or cottage cheese, egg, remaining parsley and salt; mix well. 1
1. Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish. 1
2. Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover. 1
3. Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella. 1
4. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan. 1
5. Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan. 1
6. Spread with remaining sauce; top with rest of Mozzarella and Parmesan. 1
7. Cover with foil and tuck it around the edges of the baking dish. 1
8. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamia's Lasagna begins to bubble. 1
9. Cool for 15 minutes prior to serving.
