Lasagna

1 lb Italian sausage (case removed)

1 ½ lb lean ground beef

1 lb or 12 oz can tomato

8 oz tomato sauce

2 6oz cans tomato paste

1 garlic clove

1 tbs basil

1 ½ tsp sugar

1 tsp oregano

½ tsp pepper

1 ½ tsp salt

½ tsp thyme

1 lb lasagna noodles

3 C. Ricotta cheese

2 eggs beaten

2 tbs parsley flakes

1 ½ tsp season salt

½ tsp white pepper

¾ C. Parmesan cheese

6 oz mozzarella cheese

Brown sausage meat, stir in all spices, stir tomatoes and sauces and simmer for 30 minutes. Cook Lasagna in salted boiling water 12 minutes. Rinse in cold water. Blend ricotta cheese, eggs, parsley, salt and white pepper and cheeses. Place half of the noodles in greased pan. Add half of cheese sauce and half of the meat sauce. Repeat layer sprinkle parmesan cheese on top. Bake in 375 F. oven 1 hour. Let stand 10 minutes before serving. Makes 12 servings.

Ellen Miller