Ingredients

1 lbs Lasagna noodles

2 tbsp. olive oil

� lbs ground beef

1 lb Italian Sausage Bulk

1 medium onion, minced

3 cloves of garlic

1 tbsp parsley, minced

1 tbsp. fresh, basil

1 can (6oz) Tomato Paste

1 cup water

2 No. 2 � cans sieved tomatoes

� teaspoon pepper

5 quarts water

3 � teaspoon salt

1 lbs SIERRA Mozzarella, sliced thin or shredded

2 lbs SIERRA Ricotta Cheese

4 tablespoons grated Romano cheese

Brown Beef and Sausage in saucepan with oil onion, garlic and parsley. Add Tomato paste, 1 cup water, sieved tomatoes, � teaspoon salt pepper and basil and simmer for 1 � hours stir occasionally so the beef does not stick to the bottom of the pan. Bring 5 quarts water to a boil and rest of salt and Lasagna; cut in half and cook for 15-20 minutes or until soft. Continue stirring to prevent lasagna sticking together. Once finished or soft enough, drain completely. Arrange lasagna in casserole in layers alternating with layers of sauce, mozzarella and ricotta until lasagna is all used and ending with Ricotta. Sprinkle with grated Romano. Bake in oven at 350 f for about 30 minutes or until mozzarella is melted and serve. Makes 6 large or 8 medium servings.