Al Hasa Cookbook - 1976

1 pound sweet hot Italian sausage
1/2 pound ground beef
1/2 cup finely chopped onion
2 cloves garlic (crushed)
2 tablespoons sugar
1 tablespoon salt
1 1/2 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 teaspoon pepper
1/4 cup chopped parsley
4 cups canned tomatoes (not drained)
2 cans tomato paste (6 ounce cans)
1 Tablespoon salt
12 curly lasagna noodles (3/4 of 1 pound package)
1 container Ricotta or cottage cheese (drained)
1 egg
1/2 teaspoon salt
3/4 pound Mozzarella cheese
1 jar grated Parmesan cheese (3/4 cup)

Remove sausage meat from outer casings; chop the meat. In a 5 quart Dutch oven, over medium heat, sauté sausage meat, beef (break up with a wood spoon), onion and garlic, stirring frequently, until well browned, about 20 minutes. Add sugar, 1 tablespoon salt, basil, fennel pepper and 1/2 of the parsley; mix well. Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with a wooden spoon. Bring to boil; reduce heat and simmer covered stilling occasionally until thick, about 1/2 hour.

In an 8 quart kettle, bring 3 quarts of water to boil. Add 1 tablespoon salt and lasagna, 2 or 3 at a time. Return to boiling; boil uncovered; stirring occasionally for 10 minutes or just until tender. Drain in colander; rinse under cold water. Dry on paper towels.

Preheat oven to 375o.

In a medium bowl, combine ricotta, egg, remaining parsley and salt; mix well. In the bottom of a 13x9x2 inch pan, spoon 1 1/2 cups sauce. Layer with 6 lasagna, lengthwise and overlapping, to cover. Spread with 1/2 of Ricotta mixture; top with 1/3 of Mozzarella and sprinkle with Parmesan. Repeat, ending with sauce on top. Sprinkle remaining Mozzarella and Parmesan cheese on top.

Cover with foil, tucking around edge. Bake 25 minutes. Remove foil. Bake, uncovered, 25 minutes longer. Cool 15 minutes before serving.

To serve: Cut in squares with a sharp knife. Use spatula to serve.

Yield: Serves 8

Rose Mowbray, Ras Tanura