Page 73 - Recipe Book

• 9 lasagna noodles
• 1 ¼ pounds Ground Mild Italian sausage
• ¾ pound ground beef
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cans crushed tomatoes
• 2 cans tomato paste
• 1 cup water
• 2 to 3 tablespoons sugar
• 3 tablespoons Premadonna Italian seasoning,
• 2 tablespoons Premadonna Greek seasoning
• 1 large egg, lightly beaten
• 1 carton (15 ounces) ricotta cheese
• 4 cups shredded Mozzarella cheese
• 3/4 cup grated Parmesan cheese

Preparation:

1. Bring a large pot of water to a boil, and salt generously. Add the
fettuccine and boil until tender but still slightly firm.
2. In a skillet, cook sausage, beef and onion over medium heat until
meat is no longer pink.
3. Stir in tomatoes, tomato paste, water, sugar, garlic, and Premadonna
Italian seasoning, Premadonna Greek seasoning; bring to a boil.
4. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
5. In a small bowl, mix egg, ricotta cheese
6. Preheat oven to 375 F.

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