---------- Recipe via Meal-Master (tm) v8.05
  
       Title: SHERILYN'S LASAGNA
  Categories: Casseroles
       Yield: 1 servings
  
       1 lb Ground beef
     1/2 lb Sweet italian sausage
       2 lg Garlic cloves; minced
     1/2    Onion; chopped
     1/4    Green pepper; chopped
       2 cn Tomato sauce; large
      15 oz Canned tomatoes; chopped
            Basil
            Oregano
       2    Bay leaves
       1 pn Sugar
   1 1/2 c  Mozzarella; diced
     1/2 c  Parmesan; to 1 cup
       2 lb Ricotta
       8 oz Lasagna; to 12 oz
            Cooked al dente/ cooled
  
   Recipe by: from “Fat-Free Holiday Recipes” by Sandra Wo
   Brown beef; set aside.  Brown sausage, remove and thingly
   slice.  Add onion, green pepper and garlic to pan; saute
   until translucent. Note: I always toss the sausage back in
   the brown to brown the slices.  This makes the flavor
   richer. Add tomato sauce and tomatoes, along with spices,
   sugar and meats. Simmer, partially covered until thickened,
   approximately 1 hour.
   In a 13 x 9 x 2 glass baking pan, spoon 1/2 cup sauce into
   bottom. Alternate layers of lasagna, Parmesan, mozzarella,
   spoonfuls of ricotta and the tomato-meat sauce.  End with
   lasagna topped with sauce and topped with Parmesan and
   mozzarella. Bake uncovered until heated through,
   approximately 30 minutes.JM.
   
   Note:  Spices are always to taste, heavier on the basil and
   lighter on the oregano. This freezes well and serves 6-8.
   <sherschm@concentric.net>
  
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