Italian Sausage Sauce:

1 lb. Italian sausage, casing removed
1 1/2 lbs. ground beef
2 onions, chopped
2 cloves garlic, minced
2 (16 oz. ea.) cans Italian tomatoes, drained
1 (15 oz.) can tomato sauce
2 tsp. beef base (Minors or Kraft)
1/4 c. chopped fresh parsley
1 tbsp. sugar
2 1/2 tsp. salt
1 tsp. crushed basil
1 bay leaf
1 tbsp. cornstarch
2 (6 oz. ea.) cans tomato paste
1/4 c. burgundy wine

Brown sausage and beef. Drain fat off meat, reserving 2 tablespoons for sautéing the onions and garlic. Put crumbled meat, cooked onions and garlic and all remaining ingredients into a 2 1/2-quart crock pot. Cook on LOW for 8 to 10 hours.

Lasagna Assembly:

2 lb. Ricotta cheese
3 eggs, beaten
1 c. Parmesan cheese, divided
1 1/2 tsp. oregano
1/4 tsp. pepper
2 lb. Mozzarella cheese, grated
1 lb. lasagna noodles, cooked and drained

Preheat oven to 350°F. Mix Ricotta cheese, eggs, 1/2 cup Parmesan cheese, oregano, and pepper. Set aside.

Assemble in two prepared 11x17-inch metal pans. Pour a thin layer of Italian Sausage Sauce on bottom. Layer half cooked noodles; spread 1/2 Ricotta cheese mixture on noodles. Sprinkle 1/2 Mozzarella cheese over top with 1/2 of the remaining sauce. Repeat process for second pan. Sprinkle each pan with 1/4 cup grated Parmesan cheese. Bake at 350°F for 45 minutes.

Note: Sauce may be made 2 days in advance. Lasagna may be assembled a day in advance.

Makes 18 to 24 servings (9 to 12 per pan).

Submitted by: Carol Bishop