Lasagna-Karen's style

By stokes_06

Ingredients

• 1 # ground chuck
• 1 # ground sweet Italian turkey sausage (JennieO)
• 1/2 # baby portable mushrooms ( cut chunky)
• 1 onion chopped
• 3 cloves garlic minced
• 2 tbsp. dried basil
• 1/2 c red wine
• olive oil
• 1 tbsp. butter
• 1 (14.5 oz can diced tomatoes with basic, garlic & oregano) Hunt's
• 2 (15 oz) cans tomato sauce - Hunt's
• 1 (6 oz) can tomato paste - Hunt's
• 1 1/2 c part skim ricotta cheese (Great value)
• 1 (5oz) pkg. Parmigiano - Reggiano - grated
• 2 lg. eggs lightly beaten
• 9 oven ready lasagna noodles
• 2 (8 oz.) pkgs. shredded part skim mozzarella cheese
• 1 ball fresh mozzarella
• 2 tbsp. dried basil

Preparation

Step 1

- Pre-heat oven to 350.
- In large pot, combine beef & turkey sausage.
- Cook over medium heat until meat is browned & crumbled, then drain.
- Add drizzle of olive oil & butter to saute mushrooms, onion, garlic.
- Add paste, saute'.
- Return meat to pot & add wine.
- Simmer for a few minutes & add tomatoes, & sauce. Bring to a boil, reduce heat & simmer 30 min. Then add 2 tbsp sugar & salt/pepper to taste.

- In a small bowl, combine ricotta, parmesan, basil & eggs.

Assembly:

- Spoon 1/4 sauce on bottom of 13 x 9 - 2 in" pan. Place 3 uncooked noodles on top of sauce. Do Not overlap noodles.
- Spread 1/3 ricotta mixture over noodles, top with 1/4 sauce & 1/3 mozzarella cheese. Repeat layers ending with sauce.

- Bake 45 minutes.
- Top with fresh mozzarella & bake 15 min. until hot & bubbly. Broil last few min to brown cheese.

- Let rest 10 min. before serving.