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INGREDIENTS

• 2-4 tbsp Olive oil
• 1 medium onion, sliced
• 3 garlic cloves, sliced
• 1 1/2 lbs. ground beef
• 1/2 lb mozzerella, sliced
• 1 lb Lasagne noodles
• 1 large can tomato puree
• 1 6-oz can tomato paste
• 1/2 cup water
• salt/pepper
• 2 tsp sugar, optional
• 1 tsp baking soda, optional

Ricotta Filling

• 2 lbs ricotta
• 1 tbsp parsley, chopped
• 1 cup Parmesan cheese
• salt/pepper

INSTRUCTIONS

1. Mix ricotta filling ingredients and set aside.
2. Heat oil, add pork, salt and pepper, brown thoroughly on all sides. Remove and set aside.
3. Add onion, garlic, ground beef, salt and pepper. Stir and cook until beef is well browned
4. Add puree, paste, water, sugar and baking soda.
5. Stir, let simmer for 5 minutes
6. Add pork and continue to cook about 1 hour until pork is fork tender.
7. Boil lasagne al dente, drain
8. Coat bottom of a baking dish with 1/2 cup of sauce, arrange lasagne layers, alternating with sauce and ricotta.
9. Over the last layer of lasagne add sauce then layer with mozzarella slices.
10. Bake in preheated oven 375 degrees for 20 minutes. Serve pork as a second course.

Source: Preserving Our Italian Heritage

Tags: italian