Lasagna

Ingredients

• ½ pound bulk Italian sausage
• ½ pound ground beef
• 1 clove garlic, minced
• ½ cup red wine
• 2 jars pasta sauce
• 1 can tomato paste (6 ounces)
• 9 lasagna noodles for 9 x 13 pan (12 for foil lasagna pan)
• 2 eggs, slightly beaten
• 1 carton ricotta cheese (15 ounces)
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• ground pepper (dash)
• 1 pound mozzarella cheese, thinly sliced or grated

Directions

1. Brown meat in a large skillet and drain fat. Add garlic, ½ teaspoon salt, and wine. Simmer 3-5 minutes. Stir in sauce and tomato paste. Cook, stirring occasionally, 10-15 minutes.
2. Boil lasagna per package directions.
3. Preheat oven to 350°F.
4. Combine eggs, ricotta cheese, parmesan cheese, parsley and pepper and blend well.
5. Grease 9 x 13 x 2 pan. Arrange a layer of lasagna; and then spread with a layer of ricotta mixture, then a layer of meat sauce, and finally a layer of mozzarella. Repeat. Finish with layer of ricotta, a layer of sauce, and a layer of mozzarella.
6. Bake for 30 minutes or until bubbling. Let stand 10 minutes before serving.