Lasagna (2 9"x13" pans)
1/2 lb. gnd beef 1/2 lb. Italian sausage
--Brown above and drain.
1 lg. can tomatoes 2 lg. cans tomato paste
1 lg. can tomato sauce 2 cans water
1 onion, chopped 4-5 cloves garlic, chopped
-- Add to taste.
2 t. basil 1/4 t. oregano
1/2 t. rosemary 1/2 t. celery salt
1/4 t. pepper 1/2 t. salt
-- Simmer for at least an hour (2-3 is better).
2 lbs. (2 pkgs) lasagna noodle, cooked according to package directions. When done place in cold water.
Parmesan cheese 8 oz. ricotta cheese
2 lbs (about 4 pkgs) mozzarella cheese, grated.
Opt.: Cooked spinach, or raw zucchini
Put sauce in bottom of pan. Line with layer of noodles. Add more sauce, spread 3 cheeses
and any other fillings. Repeat until full but reserve about 1/3 mozzarella cheese for last layer. Last layer is noodles, sauce and remaining cheese. Bake at 350 degrees for 45 minutes to 1 hour.