Baked Beef Lasagna
|Vegetable oil||1 Tablespoon|
|Lasagna noodles||8 Ounce|
|Ground beef||1 Pound|
|Italian sausage link||2 , casings removed (Mild)|
|Olive oil||1 Tablespoon|
|Onion||1 Medium, finely diced|
|Garlic||1 Clove (5 gm), minced|
|Peeled canned italian tomatoes||28 Ounce|
|Canned tomato paste||6 Ounce (1 Can)|
|Crumbled dried oregano||1⁄2 Teaspoon|
|Crumbled dried sweet basil||1⁄2 Teaspoon|
|Ricotta cheese/Pot cheese||8 Ounce|
|Mozzarella cheese||8 Ounce, thinly sliced|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Combine water and salt in large kettle.
Float oil on surface of water; bring to boil.
Slowly add noodles, a few at a time; cook 15 minutes.
Drain; rinse with cold water.
Arrange on toweling to drain.
Meanwhile, prepare sauce.
Brown beef and sausages in large skillet.
Remove from pan; pour off drippings.
Add oil to skillet; saute onion and garlic over low heat 5 minutes.
Add tomatoes, broken up with fork; tomato paste; and seasonings.
Stir well; add meat to sauce.
Cook over low heat 40 minutes or until thick.
Lightly grease 13 x 9 x 2-inch baking dish.
Ladle approximately 3/4 cup sauce into pan.
Top with 1/3 of noodles.
Dot with 1/2 the ricotta and 1/2 the mozzarella.
Add layer of sauce and 1/3 of noodles and remaining ricotta and mozzarella.
Top with more sauce; add remaining noodles.
Top with remaining sauce; sprinkle with Parmesan cheese.
Bake at 350Â°F 30 minutes or until heated through.