mamamia's lasagna

How To Make mamamia's lasagna

• 1

  Remove sausage meat from outer casings and chop up the sausage.
• 2

  In a 5-quart dutch oven and over medium heat, saute sausage, beef, onion and garlic; stir frequently until both sausage and beef are well browned.
• 3

  Add sugar, 1 tablespoon salt, basil, fennel, pepper and half the parsley; mix well.
• 4

  Add tomatoes, tomato paste and 1/2 cup water; mashing tomatoes with a wooden spoon.
• 5

  Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Approximately 1 1/2 hours)
• 6

  In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling.
• 7

  Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender.
• 8

  Drain and rinse under cold water.
• 9

  Dry lasagna on paper towels.
• 10

  Preheat oven to 375 degrees.
• 11

  In medium sized bowl, combine ricotta or cottage cheese, egg, remaining parsley and salt; mix well.
• 12

  Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish.
• 13

  Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover.
• 14

  Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella.
• 15

  Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup parmesan.
• 16

  Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with parmesan.
• 17

  Spread with remaining sauce; top with rest of mozzarella and parmesan.
• 18

  Cover with foil and tuck it around the edges of the baking dish.
• 19

  Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamia\'s Lasagna begins to bubble.
• 20

  Cool for 15 minutes prior to serving.
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