---------- Recipe via Meal-Master (tm) v8.05

     Title: SHERILYN'S LASAGNA
Categories: Casseroles
     Yield: 1 servings

     1 lb Ground beef
   1/2 lb Sweet italian sausage
     2 lg Garlic cloves; minced
   1/2    Onion; chopped
   1/4    Green pepper; chopped
     2 cn Tomato sauce; large
    15 oz Canned tomatoes; chopped
          Basil
          Oregano
     2    Bay leaves
     1 pn Sugar
 1 1/2 c  Mozzarella; diced
   1/2 c  Parmesan; to 1 cup
     2 lb Ricotta
     8 oz Lasagna; to 12 oz
          Cooked al dente/ cooled

 Recipe by: from "Fat-Free Holiday Recipes" by Sandra Wo
 Brown beef; set aside.  Brown sausage, remove and thingly
 slice.  Add onion, green pepper and garlic to pan; saute
 until translucent. Note: I always toss the sausage back in
 the brown to brown the slices.  This makes the flavor
 richer. Add tomato sauce and tomatoes, along with spices,
 sugar and meats. Simmer, partially covered until thickened,
 approximately 1 hour.
 In a 13 x 9 x 2" glass baking pan, spoon 1/2 cup sauce into
 bottom. Alternate layers of lasagna, Parmesan, mozzarella,
 spoonfuls of ricotta and the tomato-meat sauce.  End with
 lasagna topped with sauce and topped with Parmesan and
 mozzarella. Bake uncovered until heated through,
 approximately 30 minutes.JM.

 Note:  Spices are always to taste, heavier on the basil and
 lighter on the oregano. This freezes well and serves 6-8.
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