Categories: Pasta, Ground beef, Italian, Sausages 
      Yield: 8 servings 
  
    3/4 lb Ground Beef                        12 oz Tomato Paste 
      1 lb Italian Sausage, Hot/Sweet          1 tb Salt 
    1/2 c  Onion, Chopped                     12 ea Lasagna Noodles 
      2 ea Garlic Cloves, Crushed             15 oz Ricotta or Cottage Cheese 
      2 tb Sugar                               1 ea Egg 
      1 tb Salt                              1/2 ts Salt 
      2 ts Basil Leaves, crushed             3/4 lb Mozzarella Cheese, 
    1/2 ts Fennel Seed                              Sliced Thin 
    1/2 c  Chopped Parsley                     3 oz Parmesan Cheese, Grated 
      4 c  Tomatoes, Undrained             
  
  Directions: 1. Remove sausage meat from outer casings and chop up the 
  sausage. 
   2. In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, 
      onion, and garlic; stir frequently until both sausage and beef are 
      well browned. 
   3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the par- 
      sley; mix well. 
   4. Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a 
      wooden spoon. 
   5. Bring to boiling; reduce heat; simmer, covered and stirring 
      occasionally until it thickens. (Appx 1 1/2 hours) 6. In a 8-quart 
  kettle, bring 3 quarts water and 1 tablespoon salt to 
      boiling. 
   7. Add lasagna and allow water to return to a boil; uncovered and continue 
      stirring until they are tender. 
   8. Drain and rinse under cold water.  Dry lasagna on paper towels. 
   9. Preheat oven to 375 degrees. 10. In medium sized bowl, combine ricotta 
      or cottage cheese, egg, remaining parsley and salt; mix well. 11. Spoon 
  1 1/2 cups sauce into a 9x13x2 inch baking dish. 12. Layer with 1/2 of the 
  lasagna, lengthwise and overlapping, to cover. 13. Spread with half of the 
  ricotta or cottage cheese mixture; top with 
      one-third of mozzarella. 14. Spoon 1 1/2 cups sauce over cheese; 
  sprinkle with 1/4 cup Parmesan. 15. Repeat layering, starting with the 
  remaining half of the lasagna and 
      ending with 1 1/2 cups sauce sprinkled with Parmesan. 16. Spread with 
  remaining sauce; top with rest of Mozzarella and Parmesan. 17. Cover with 
  foil and tuck it around the edges of the baking dish. 18. Bake 25 minutes; 
  remove foil; bake uncovered another 25 minutes or 
      until Mamamia's Lasagna begins to bubble. 19. Cool for 15 minutes prior 
  to serving. 
   
       Bob Hogan