Lasagna

1 lb hot Italian sausage (ground)
1/2 lb ground beef
2 tablespoons oil
1 onion, rough chopped
1 carrot, rough chopped
6 large cloves of garlic, crushed
1- 28 oz can of whole peeled tomatoes
1- 15 oz can of tomato sauce
1/2 cup of water
2 teaspoons italian seasoning
1 teaspoon each of basil, oregano, parsley (any combination)
pinch of red chili flakes
1 teaspoon salt
1/2 teaspoon black pepper
9 lasagna noodles, uncooked
1 - 15 oz container ricotta cheese
1/4 cup parmesan
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1 egg
3 cups mozarella cheese





1.  Bring a pot of water to boil.  Drop in lasagna noodles and cook for about 7-10 minutes, until almost cooked.

2.  In a saute pan, brown the ground beef and sausage.  Drain excess fat.

3.  In a pot heat oil, then add chopped onions, carrot and garlic.  Saute until carrots are soft.  Add canned tomatoes and tomato sauce along with seasonings.  Simmer for 10 minutes, remove from heat and allow to cool.  Blend the mixture in thoroughly in a blender. Return to pot and stir in ground beef and sausage. 

4.  Stir together ricotta, parmesan, egg, seasonings.

5.  In a 9x13 pan ladle some of the sauce.  Lay 3 noodles side by side.  Spoon half of ricotta mixture over the noodles.  Sprinkle with some mozzarella cheese.  Ladle sauce.  Continue with noodles, remaining ricotta, mozzarella and sauce.  Lay last 3 noodles across, ladle sauce, and sprinkle with remaining ricotta.

6.  Bake at 400, covered for about 30 minutes.  Uncover and bake for 5 minutes or until cheese is bubbly and lightly browned.