Lolly's Lasagna

This is one of those dishes you prepare when you want to make a LOT of new friends.  I'm on an Italian kick right now.  Bear with me....I'll move on to something new soon.  I promise. 

½ lb. ground chuck

½ lb. ground veal

2 links sweet Italian sausage

2 links hot Italian sausage

1 small onion, chopped

1 small green bell pepper, chopped

5 gloves garlic, minced

Olive oil

2 large cans crushed tomatoes

1 small can tomato paste with basil/garlic/oregano

1 15 oz. can tomato sauce

1 15 oz. can petite diced tomatoes

1 cup water

4 cups ricotta cheese

3 cups mozzarella, shredded (divided)

1 cup parmesan, grated (divided)

4 eggs, lightly beaten

¼ cup Italian seasoning

¼ cup chopped Parsley

1 large box lasagna noodles

Brown proteins and drain.  Sauté onions, peppers and garlic in olive oil until softened. Bring tomatoes/water/meats/vegetables and garlic to a full boil in a large Dutch oven. Reduce heat and simmer for 4 – 5 hours.  (I cooked mine in a crock pot for 8 ½ hours.)

When ready to assemble, mix ricotta, 2 cups of the mozzarella, ½ cup of the parmesan together in a large bowl.  Add lightly beaten eggs and Italian seasoning and blend well.

In a LARGE lasagna pan, put 1 cup of the sauce in the bottom to completely cover.  Add layer of uncooked lasagna noodles, spread a layer of the cheese/egg mixture and another layer of sauce.  Repeat until all ingredients are used.  Cover with foil and cook at 350º for 1 ½ hours.  Remove foil and add remaining cheese and parsley.  Cook for an additional 15 – 20 minutes.  Let stand 15 minutes before serving.

For a 13 x 9 pan you would need to cut the ingredients in half or make two pans.