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Karen's Lasagna

(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.)

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