1 Large red onion, chopped
1 lb Lean ground beef
1 lb Sweet Italian sausage
2 tablespoons minced garlic
24 oz Tomato sauce
6 oz Tomato paste
1 tsp Oregano, dried
1/2 tsp Black pepper
1 lb Low fat ricotta cheese
1 lb Mozzarella cheese, thinly sliced by machine
1 cups Shredded parmesan cheese
12 Extra wide lasagna noodles
Optional: Add crushed red pepper if you like it spicy!
Brown the sausage in one pan and the beef in another. Add ½ the onion and garlic to each pan as the meat changes color. Saute till meat is brown and crumbly. They won’t finish at the same time. Combine the meat, tomato sauce, paste, oregano, pepper and a bit of salt if you are a salt lover.
Cook the lasagana noodles as per package directions. Rinse a couple of times with cold water to cool them down if needed. Coat a 12 inch dutch oven with olive oil. Put a single layer of lasagna noodles in the bottom. Spread 1/3 of the meat mixture over the noodles. Put 1/3 of the ricotta (I use my hands to “crumble” the ricotta over the top). Sprinkle 1/3 of the Mozzarella cheese and then 1/3 of the shredded parmesan. Put a layer of lasagna noodles over this and repeat until you are out of ingredients. Cook at 350 degrees for one hour. Use ~ 16 coals on top and 8 on the bottom if using coals. Remember to replace the coals as the burn down. Salute!