LASAGNA

Steps:

• 1. IN A DUTCH OVEN, BROWN THE SAUSAGE, GROUND BEEF, ONION AND GARLIC, DRAIN. ADD THE CRUSHED TOMATOES, SAUCE, PASTE AND WATER. STIR UNTIL WELL BLENDED.
• 2. ADD THE BASIL, ITAILIAN SEASONING, SALT, PEPPER, 2 TABLESPOONS OF PARSLEY. STIR UNTIL WELL BLENDED. COVER AND COOK FOR 2 TO 2 1/2 HOURS ON A LOW SIMMER.
• 3. BRING A LARGE POT OF LIGHTLY SALTED WATER TO A BOIL. REMOVE FROM HEAT AND ADD THE LASAGNA NOODLES. ALLOW THE NOODLES TO SIT IN THE WATER FOR A FEW MINUTES BEFORE USING.
• 4. PREHEAT OVEN TO 350 DEGREES. IN A BOWL MIX TOGETHER THE RICOTTA CHEESE, EGGS AND 2 TABLESPOONS OF PARSLEY. MIX IN THE PARMESAN CHEESE, THEN SET ASIDE.
• 5. IN A 15X10X2 BAKING DISH, POUR 2 CUPS OF SAUCE AND SPREAD OVER THE BOTTOM OF THE BAKING DISH. ARRANGE 4 LASAGNA NOODLES ON TOP OF THE SAUCE. SPREAD HALF THE RICOTTA MIXTURE ON TOP OF THE NOODLES. SPRINKLE WITH 1 1/2 CUPS OF MOZZARELLA CHEESE.
• 6. SPREAD 2 MORE CUPS OF THE SAUCE ON TOP OF CHEESE. ADD ANOTHER LAYER OF 4 NOODLES, SPREAD THE OTHER HALF OF THE RICOTTA ON TOP. SPRINKLE ANOTHER 1 1/2 CUPS OF MOZZARELLA CHEESE. ADD ANOTHER LAYER OF 4 NOODLES, SPRINKLE WITH ANOTHER 1 1/2 CUPS OF MOZZARELLA CHEESE.
• 7. TOP WITH 2 MORE CUPS OF SAUCE. SPRINKLE WITH THE REMAINING 1 CUP OF MOZZARELLA CHEESE. COVER WITH TIN FOIL, AND BAKE FOR 25 MINUTES. UNCOVER AND BAKE FOR ANOTHER 20 MINUTES.
• 8. ALLOW TO SIT FOR 20 MINUTES BEFORE SERVING.