Lasagna

Ingredients

3                   Italian sausages (2 mild, 1 hot) Only need 1-1/2 but we always eat some

3/4lb              Ground beef

3                   Eggs

1/2C              Bread crumbs

2T                 Parsley

9+ or –           Lasagna noodles

1-1/2pts        Ricotta

1/2lb              Mozzarella

1-1/2T           Drippings from sausages

1               Large red onion

1 head Crushed garlic

56 oz Mashed tomatoes

15oz              Fire roasted diced tomatoes

1T                Tomato paste

3/4t               Sugar

2T                 Fresh crushed oregano

1/4C             Fresh basil

1/2t               Salt

1/2t               Pepper

1/2t               Red pepper flakes, divided

3                   Anchovies

1/4C              Red wine or more

1-1/2C Water

Sausages

Brown the sausages in a tablespoon of olive oil.

Save the drippings

Slice thinly and set aside

Meatballs

Mix the ground beef, bread crumbs, parsley, salt, pepper, red pepper flakes, and 1 egg.

Form into approximately 40 meatballs (about the size of a teaspoon)

Brown in the sausage drippings

Sauce

Heat the oven to 350F

Brown onion and garlic in drippings

Add the anchovies and red pepper flakes

2T      Drippings (or whatever you have) add oil if you need to

Add

Mashed tomatoes, tomato paste, sugar, oregano, basil, salt, pepper, red wine, and 1-1/2C water

Bake, uncovered for at least 2 hours until brown on top

Cool.

Refrigerate, covered

Use at room temperature

Mozarella and Ricotta

When ready to assemble

Slice mozzarella thinly

Mix 2 eggs and one cup of sauce with ricotta

Assembly

In a square pyrex casserole

Layer of sauce

Layer of noodles

Layer of ricotta mixture

Layer of meatballs and sausage

Mozzarella

Sauce

Noodles

Ricotta

Refrigerate overnight

Bake at 350F for 1 hour (Covered)