In a large saucepan over medium heat, cook sausage, beef, onion, carrot, garlic and pepper flakes until meat is no longer pink and vegetalbes are tender; drain. Add tomatoes, tomato paste, sugar, oregano, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally, Combine ricotta, 1/2 cup Parmesan cheese, egg, parsley, and remaining pepper. In a greased 13-in.x 9-in.x 2-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the ;meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. top with the remaining noodles, sauce and Parmesan. Cover and bake at 400 degrees for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes more. Let stand 15 minutes before serving. Yield: 12 servings. NOTES : "A definite crowd-pleaser, this classic lasagna is thick, rich and meaty with lots of cheese-just the way I like it. Even though my parents were Hungarian, I have a weakness for savory Italian foods like this." Submitted by Suzanne Barker, Bellingham, Washington. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #658 by NGavlak@aol.com on Jul 6, 1997
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 12|
|Calories from Fat: 232 (50%)|
|Amt Per Serving||% DV|
|Total Fat 25.7g||34 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 116mg||36 %|
|Sodium 502.7mg||17 %|
|Potassium 739.9mg||19 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 28.2g|
|Protein 27.4g||39 %|
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Calories per serving: 462
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