(by Amy Volker)
2 lb. ground chuck
2 sweet Italian sausages
1 medium onion, chopped
3 15-oz. cans tomato sauce
1 8-oz. can tomato puree
garlic powder, to taste
salt and pepper, to taste
1 lb. lasagna noodles
15 oz. ricotta
1 lb. mozzarella, shredded
12 oz. provolone, sliced
1 1/2 c. Parmigiano Reggiano, grated
In large saucepan, sauté ground chuck, sausage, and onion until browned.
Add tomato sauce, tomato puree, garlic powder, salt and pepper.
Simmer 1 hour, adding water if too thick.
In boiling water, cook noodles according to package directions and drain.
Rinse under cold water.
Preheat oven to 350 F.
In a 9 x 13 pan, layer meat sauce, ricotta, noodles, mozzarella, provolone, and Parmigiano Reggiano.
Repeat layers until pan is full, ending with mozzarella and Parmigiano Reggiano.
Bake for 1 hour.
Serves 8 – 10.
(Read The Voice, the story that accompanies this recipe.)