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I have been making this lasagna for over 20 years. Everyone seems to love this recipe. It came from a 1973 McCalls cookbook.
by Kathy Berliner·published 2002-05-25
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In 5-qt Dutch oven, over medium heat, saute sausage, ground beef, onion and garlic.
03Break up beef with wooden spoon.04Stir frequently, until well browned- 20 minutes.05Add sugar, 1TBSP salt, basil, pepper, and half the parsley; mix well.06Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon.07Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick- 1-1/2hours.08In large 8qt pot, bring 3qts water and 1TBSP salt to boiling.09Add lasagna noodes, 2 or 3 at a time.10Return to boiling; boil uncovered and stirring occasionally, 10 minutes, or just until tender.11Drain in colander; rinse under cold water.12Dry lasagna on paper towels.13Preheat oven to 375 degrees.14In medium bowl, combine ricotta, egg, remaining parsley, and salt; mix.15In bottom of 13x9" baking dish, spoon 1-1/2 cups sauce.16Layer with 6 lasagna noodes, lengthwise and overlapping, to cover.17Spread with 1/2 of ricotta mixture; top with 1/3 of the mozzarella.18Spoon 1-1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmsesan cheese.19Repeat layering, starting with 6 lasagna noodes and ending with 1-1/2 cups sauce sprinkled with Parmesen.20Spread with remaining sauce, top with rest of mozzarella and Parmesan.21Cover with foil.22Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer or until bubbly.23Cool 15 minutes before serving.