With ricotta. Which I don’t think should go into lasagne, but hey, it’s a free country.
From a box sold in Martinez, California.
6 Tbsp. olive oil
3-4 cloves [garlic] (finely chopped)
1 medium onion, chopped
1 lb. ground beef
1 lb. ground sausage
1 (29-oz.) can Italian plum tomatoes
1 (6-oz.) can tomato paste
1 (8-oz.) can tomato sauce
1 cup red wine
1 Tbsp. basil
1 tsp. salt
1 tsp. pepper
1 lb. lasagne noodles
1/2 cup snipped parsley (optional)
3/4 lb. mozzarella cheese, thinly sliced
3/4 lb. ricotta cheese (can substitute small curd cottage cheese)
Grated Parmesan cheese
Heat oil and saute onions and garlic until light golden brown. Add tomatoes, paste, sauce, wine, seasonings and 1 small can of water. Simmer for 2 hours.
Cook lasagne in large amount boiling salted water until just tender (do not overcook). Rinse in cold water and spread out on paper towels.
Oil sides and bottom of 9×12 and 8×8 casseroles. Line with lasagne noodles, layer with meat sauce, then mozzarella and ricotta cheese in that order. Alternate layers until you reach the top.
Sprinkle liberally with Parmesan cheese. Bake at 320 deg. for 20 minutes.
Can be frozen in portions before baking. Good for emergencies.