Lasagna Alla Paola

I've made this sausage lasagna a number of times for guests and it was always a hit. I've also made it with just ground beef, but it's better with the beef and sausage mixed. You can also substitute 1-1/2 tsp each oregano and basil for the 1 Tbs basil in the recipe.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1 (10 ounce) package  lasagna noodles
• 1  lb ground beef
• 1  lb  sweet Italian sausage
• 1  garlic clove, minced
• 1  tablespoon dried basil
• 1  teaspoon salt
• 1 (14 1/2ounce) can chopped tomatoes
• 2 (6 ounce) cans tomato paste
• 1⁄2 cup dry red wine
• 2  eggs
• 3  cups ricotta cheese
• 1⁄2 cup parmesan cheese
• 2  tablespoons parsley flakes
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
• 1  lb mozzarella cheese, slices

Directions

1. Cook and drain the lasagna noodles.
2. Meanwhile, brown the meats in a heavy skillet; spoon off any excess fat.
3. Add the garlic through wine and simmer 1/2 hour, uncovered, stirring frequently, over medium-low heat.
4. Beat the eggs; blend the ricotta and parmesan cheeses, parsley and seasonings into the eggs.
5. Layer half the lasagna in a greased 13 X 9-inch baking dish.
6. In sequence, add half the egg-ricotta mixture, then half the mozzarella, and half the meat sauce.
7. Repeat the layers.
8. Bake at 375° 30 minutes.