Mamamia's Lasagna

Directions

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

In a 5-quart Dutch Oven and over medium heat, sauté sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned.

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

Add tomatoes, tomato paste, and ½ cup water; mashing tomatoes with a wooden spoon.

Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Approx 1½ hours)

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

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

Drain and rinse under cold water.

Dry lasagna on paper towels.

Preheat oven to 375℉ (190℃).

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

Spoon 1½ cups sauce into a 9×13×2 inch baking dish .

Layer with ½ of the lasagna, lengthwise and overlapping, to cover.

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

Spoon 1½ cups sauce over cheese; sprinkle with ¼ cup Parmesan.

Repeat layering, starting with the remaining half of the lasagna and ending with 1 ½ cups sauce sprinkled with Spread with remaining sauce; top with rest of Mozzarella and Parmesan. Cover with foil and tuck it around the edges of the baking dish. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamia’s Lasagna begins to bubble. Cool for 15 minutes prior to serving.