Judi's favorite lasagna~ part i

10 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
1 ounce Dried porcini mushrooms
1½ cup ;lukewarm water
2 teaspoons Good quality olive oil
¾ pounds Sweet Italian sausage
1 pounds Lean ground beef
1 Clove garlic; minced
1 tablespoon Good quality olive oil
3 larges Cloves garlic; minced
1 large Onion; chopped
12 larges Mushrooms; sliced (I like to use the Italian dark mushrooms they are more flavorful than the standard white mushrooms brown mushrooms they are
2 larges Cans Italian-style tomatoes 2 lb 3 oz. each; well drained
1 small Can Italian-style tomatoes about 1 lb size; do not drain, save juice for sauce
2 Cans tomato paste; 6 oz. each
½ cup Good quality dry red wine
½ cup Homemade beef broth
½ cup ;water
1 teaspoon Sugar
1½ teaspoon Dried basil; crushed with fingers
½ teaspoon Dried oregano; crushed with fingers
¼ teaspoon Dried rosemary; crushed with fingers
¼ teaspoon Black pepper
dash ;salt (optional); I do not use at all
1 pack Lasagna imported from Italy
2 teaspoons Good quality olive oil
2½ cup Whole milk ricotta
2 Eggs; beaten
¼ cup Parsley; finely minced
¾ cup Imported Parmesan cheese; freshly grated
1 pounds Whole milk mozzarella cheese thinly sliced and cut into medium size pieces

Directions

See Part II for directions.

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