1/2 lb. Italian sausage
1/2 lb. ground beef
1 clove garlic, minced
1/2 tsp. salt (optional)
1/2 c. dry red wine (optional)
2 (16 oz.) jars spaghetti
1 (6 oz.) can tomato paste
1 (16 oz.) pkg. lasagna
2 eggs, slightly beaten
2 c. Ricotta cheese or cottage
1/2 c. grated Parmesan cheese
2 Tbsp. parsley flakes
dash of freshly ground black
1 lb. Mozzarella cheese,
Brown meat in large skillet. Drain off excess fat. Add
garlic, salt and wine. Simmer 3 to 5 minutes. Stir in spa-
ghetti sauce and tomato paste. Cook, stirring occasionally 10
to 15 minutes. Boil lasagna for five minutes. Stir to keep
from sticking. Drain. Rinse with cold water. Combine eggs,
Ricotta cheese or cottage cheese, Parmesan cheese, parsley and
pepper. Blend well. In a greased 13 x 9 x 2-inch pan, arrange
a layer of lasagna. Spread with a layer of Ricotta cheese/cot-
tage cheese mixture, a layer of meat sauce and a layer of
grated Mozzarella cheese. Repeat until all ingredients are
used. (Save enough of the sauce to pour over top.) Finish with
a layer of Mozzarella cheese. Bake in a 350 degrees oven for 30
minutes or until bubbly. Let stand 10 minutes before serving.
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