Lasagne Naples Style
|Ground beef||1 Pound|
|Mild bulk italian sausage||1⁄2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Chopped fresh mushrooms||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomato puree||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Dried basil||2 Teaspoon, crushed|
|Dried marjoram||1 Teaspoon, crushed|
|Lasagna noodles||10 Ounce (Homemade / Packaged)|
|Ricotta cheese/Cream style cottage cheese||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Sliced mozzarella cheese||8 Ounce|
In skillet cook beef, sausage, onion, mushrooms, and garlic till meat is brown.
Drain off fat.
Stir in tomato puree, wine, bay leaf, basil, marjoram, 1 teaspoon salt, and 1/4 teaspoon pepper.
Bring to boiling; reduce heat.
Boil gently, uncovered, about 10 minutes or till desired consistency, stirring occasionally.
Discard bay leaf.
Meanwhile, cook pasta in boiling salted water just till tender drain.
Rinse in cold water; drain.
Combine eggs, ricotta or cottage cheese, parmesan, and parsley.
Arrange half of the lasagne noodles in bottom of a greased 13 x 9 x 2 inch baking dish.
Spread with half of the ricotta mixture, half of the meat sauce, and half of the mozzarella cheese.
Repeat only the layers of pasta, ricotta, and meat.
Cover with foil.
Bake in 375° oven for 30 minutes.
Uncover; add the remaining mozzarella cheese.
Bake about 15 minutes longer or till heated through.
Let stand 10 minutes before serving.