Ingredients
1/4 cup Olive Oil
3 cloves garlic cloves
1 pound Italian Sausage, bulk
35 ounces canned tomatoes
8 ounces tomato sauce
2 cans tomato paste
18 ounces water
1 tablespoon salt
2 tablespoon Basil
1 bay leaf
1 pound ricotta cheese
2 eggs
3 tablespoon chopped parlsey
2 tablespoon Grated Parmesan cheese
1/2 pound Ground beef
1 teaspoon garlic powder
2 eggs
1/2 cup seapsoned italian bread crumbs
1 salad oil
1/2 cup grated parmesan cheese
1/2 pound mozzarella cheese, thinly sliced
1 box lasagna noodles
Preparation
Heat skillet
add oil, heat until shimmering
add garlic and italian sausage, saute until lightly browned, then remove garlic
remove sausage from skillet and set aside
Mash tomatoes, place in same skillet, add tomato sauce, tomato paste, water, salt, basil, and bay leaf. Mix well until heated, then add sausage. Cover, simmer three hours.
While sauce is simmering, combine ricotta, 2 eggs, 2 T parsley, 2 T parmesan. Refrigerate until ready to use
Cook lasagna noodles according to package directions
Combine ground beef, 1 T parsley, 2 eggs, garlic powder, and bread crumbs. Mix very gently until just combined. Shape into 2" balls
In hot skillet, add oil, then brown meatballs quickly on all sides, remove and set aside.
Pour drippings into tomato sauce
ASSEMBLEY: in 13x8 baking dish, place several T sauce on bottom, top with layer of noodles, and the 1/2 of ricotta. Break meatballs into large pieces and spread 1/2 of the meat over ricotta. Top with more sauce and half of the parmesan. Repeat steps, ending with sauce. Top with mozzarella.
