Angie's Mom's Lasagna

Angie’s Mom’s (Pat White’s) Lasagna

Meat Sauce Medium onion (or 2-3 shallots) 2 minced cloves of garlic 1/4 cup olive oil 1 lb. ground beef 1/2 lb. ground Italian sausage 1 28 oz. can stewed tomatoes 1 6 oz can of tomato paste 2 teaspoons salt 1 teaspoon sugar 1/8 teaspoon cayenne pinch of basil 2 bay leaves 2 cups water

Layers 1 Tablespoon Olive Oil or PAM 8 oz. ready bake Lasagna noodles Meat sauce 1 lb. Ricotta cheese (or large curd cottage cheese - if used rinse) 8 oz. mozzarella cheese - sliced ½ cup grated parmesan cheese

To make the meat sauce:

Brown onion and cloves of garlic lightly in ¼ cup olive oil in a large saucepan. Add ground beef and Italian sausage and brown lightly. Add stewed tomatoes, tomato paste, salt, sugar, cayenne, basil, bay leaves and water. Simmer uncovered about 1 ½ hours.

Blend ingredients:

Spray shallow 2 ½ quart baking dish with PAM, then make 3 layers each of noodles, meat sauce, rinsed cottage cheese, mozzarella, and parmesan cheese. Bake in slow oven (325*F) for 45 minutes. Makes 6 servings.