CLASSIC LASAGNA

• INGREDIENTS

• 1/2 pound bulk Italian sausage

• 1/2 pound ground beef

• 1-1/2 cups chopped onion

• 1 cup chopped carrot

• 3 garlic cloves, minced

• 1/4 teaspoon crushed red pepper flakes

• 2 cans (28 ounces each) diced tomatoes, undrained

• 2 tablespoons tomato paste

• 1 teaspoon each sugar, dried oregano and basil

• 1 teaspoon salt

• 1 teaspoon pepper, divided

• 2 cartons (15 ounces each) ricotta cheese

• 3/4 cup grated Parmesan cheese, divided

• 1 egg

• 1/3 cup minced fresh parsley

• 1 package (12 ounces) lasagna noodles, cooked, rinsed and drained

• 2 cups (8 ounces) shredded part-skim mozzarella cheese

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• DIRECTIONS

In a large saucepan, cook the sausage, beef, onion, carrot, garlic and pepper flakes over medium heat until meat is no longer pink; drain.

Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally.

In a small bowl, combine ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper.

In a greased 13-in. x 9-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan.

Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer. Let stand 15 minutes before serving. Yield: 12 servings.