Lasagna | My Humble Abode

¹/₂ lb.		italian sausage (I use mild)
¹/₂ lb.		ground beef (I use ground sirloin)
¹/₂-1 cup		carrots – sliced, optional (I use baby carrots)
¹/₂		medium to large onion, optional (I prefer white, but yellow will work)
3-6 cloves		crushed or minced garlic (as much as you like)
¹/₄ tsp.		crushed red pepper flakes, optional
2 28oz cans		whole tomatoes – undrained
2 tbsp.		tomato paste
1 4oz can		sliced mushrooms, optional (canned [drained] or fresh)
1 tsp.		sugar

1 tbsp.		oregano
1 tbsp.		basil
1 tsp.		pepper
¹/₂ tsp.		salt
2 15oz cartons		ricotta cheese
³/₄ cup		grated parmesan cheese
1		large egg
¹/₃ cup		minced parsley
1 box		Barilla “No Boil” Lasagna noodles (about 16 noodles)
2 cups		shredded mozzarella cheese
¹/₂ cup		grated romano cheese, optional

Preheat oven to 400°F. Grease an 13″ x 9″ x 2″ baking pan.
Remove the skin from the sausage. Chop the onion and carrots
In a large saucepan brown the ground beef and sausage with the carrot, onion, and mushrooms.
When the carrots and onions are tender add the tomatoes, tomato paste, red pepper flakes, garlic, sugar, oregano, basil, salt, and half of the pepper. Bring to a boil. Reduce heat and simmer uncovered for 45-60 minutes, or until thick, stirring occasionally.
Combine the ricotta cheese, ³/₄ of the parmesan cheese, egg, parsley, and the other half of the pepper.
Layers: (three layers total)
- 4 noodles
- ¹/₃ ricotta mixture
- ¹/₄ meat sauce
- ¹/₄ mozzarella
Top with remaining noodles, sauce, and parmessan and the romano cheese.
Bake covered with foil for 35-45 minutes, or until bubbly.
Uncover, sprinkle with remaining mozzarella, and bake for another 10 minutes or until cheese is melted.
Allow to set for 15 minutes before serving.

Adapted from recipes found on Recipezaar and the Barilla Lasagna noodles box.