• 2 lb lean ground beef
• 1/2 lb link Italian sausage, thinly sliced (optional)
• 1 pkg lasagna noodles
• 1 lb Mozzarella cheese, grated
• 1 can whole tomatoes, coarsely chopped
• 1 large can tomato sauce
• 1 container (1 lb) ricotta cheese
• 2 eggs, slightly beaten
• 2 large onions, chopped
• 2 cloves garlic, minced
• 1 tsp freshly snipped parsley
• 1 tsp oregano
• 1 tsp Italian seasoning
• salt, pepper and dash of cayenne
• 1/2 tsp sugar
• 1/4 cup Parmesan cheese
• 3 Tbsp olive oil

Brown ground beef; drain.

Saute onion, garlic and parsley in small amount of olive oil. Add tomatoes and sauce. Add sausage, sugar and seasonings. Taste for additional seasoning needed.

Simmer 35-40 minutes.

Meanwhile: Cook lasagna noodles according to directions. Run cold water over to make handling easy. Set aside.

In a small bowl, mix ricotta and eggs. Additional salt and pepper to taste. Set aside.

Make large casserole or two smaller ones. (I do two; freeze one.)

Grease baking dish and make layers as follows:

• 1st layer - noodles
• 2nd layer - meat sauce
• 3rd layer - ricotta mixture
• 4th layer - Mozzarelle cheese
• 5th layer - Parmesan cheese

Repeat, making 2 layers of each.

Top with more Mozzarella, and sprinkle with more Parmesan.

Bake 30 minutes at 350°.

If ready to bake the frozen lasagna, put into preheated 400° oven and bake for approx. 1 1/2 hours.

(Cotton)