Val's Lasagna

Val's Lasagna
Contributed By Val
Notes By Gigi

1/2 16 oz package Lasagna noodles
1 lb bulk Italian sausage
1 lb ground beef
1 med onion chopped
2 cloves garlic, minced
1 12 oz can tomato paste
1 28 oz can Italian diced tomatoes, Val drained hers I did not
2 t sugar...I left out
2 t salt
1 1/2 t basil leaves
1/2 t crushed red pepper flakes
2 15 oz containers of ricotta cheese, I used one and a carton of cottage cheese
1 egg beaten
1 T parsley flakes
1 t salt
4 cups shredded mozzarella cheese
1 cup parmesan cheese

Cook noodles drain and rinse in cold water. In large skillet combine sausage, ground beef, onion and garlic. Cook until meat is no longer pink. Drain and stir in next 6 ingredients. Bring to a boil, reduce heat and simmer 20 minutes. In medium bowl blend in Ricotta, egg, parsley and salt. Spread a think layer of meat sauce in bottom of 9 by 13 pan. Layer 1/3 of each lasagna, sauce and ricotta mixture, mozzarella cheese and parmesan cheese. Repeat layers. Cover with foil and bake in 375 oven till hot and bubbly about 45 to 60 minutes. Let stand 5 minutes before cutting.