Lasagna

Sauce
1 can tomato puree (29 ounce)
2 can tomato paste (6 ounce)
2 -3 pound ground beef or chuck
2 cloves fresh garlic (sliced thin)
Salt, garlic powder, Romano or Parmesan cheese
In frying pan, brown ground beef and drain.
In 5 quart pot, mix tomato puree, tomato past, fresh garlic
Fill tomato paste cans and tomato puree can with water and add to tomato sauce.
Stir in ground beef.
Sprinkle salt, garlic powder and Parmesan cheese on top and stir in.
Cook on medium low
Lasagna Ingredients
1-2 pkgs. of Barilla lasagna noodles
1 pound pkg. shredded provolone cheese
1 pound pkg shredded mozzarella cheese
1 pound pkg shredded Parmesan cheese
48 ounce container ricotta cheese
1 egg
1 pound ground hot sausage
Cook and drain hot sausage in frying pan
In large bowel, mix together 1/3 pkg of shredded provolone cheese, 1/3 pkg of mozzarella cheese, 1/3 pkg of Parmesan cheese, 1 egg, and container of ricotta cheese. Add about 1/4 cup of tomato sauce and ½ the cooked ground sausage.

1. In a 13 x 9 x 2 pan, cover bottom of pan with about 1 cup of tomato sauce.
2. Lay 4 uncooked lasagna noodles on top of the sauce (they don’t need to go to edge of pan, they will expand when cooked).
3. Spread approximately 1/4 of cheese mixture on top of noodles, then spread 1 cup of tomato sauce on top of cheese mixture, ½ of the remaining cooked sausage, a handful of each of the cheeses.
4. Lay 4 uncooked lasagna noodles on top of this and repeat #3, using remaining sausage..
5. Lay 4 uncooked lasagna noodles on top. Spread about 1-1/2 cups of tomato sauce on top of noodles and a handful of each of the shredded cheese on top the sauce. Cover with aluminum foil and bake 1 hour at 350 degrees or until sauce is bubbly. Remove foil and continue cooking until cheese is melted (about 5 minutes) Let stand 15 minutes before cutting.