Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDI M. PHELPS
1 oz Dried porcini mushrooms
1 1/2 c ;lukewarm water
2 ts Good quality olive oil
3/4 lb Sweet Italian sausage
1 lb Lean ground beef
1 Clove garlic; minced
1 tb Good quality olive oil
3 lg Cloves garlic; minced
1 lg Onion; chopped
12 lg Mushrooms; sliced (I like
-to use the Italian dark
-mushrooms they are more
-flavorful than the standard
-white mushrooms
-brown mushrooms they are
2 lg Cans Italian-style tomatoes
-2 lb 3 oz. each; well
-drained
1 sm Can Italian-style tomatoes
-about 1 lb size; do not
-drain, save juice for sauce
2 Cans tomato paste; 6 oz.
-each
1/2 c Good quality dry red wine
1/2 c Homemade beef broth
1/2 c ;water
1 ts Sugar
1 1/2 ts Dried basil; crushed with
-fingers
1/2 ts Dried oregano; crushed with
-fingers
1/4 ts Dried rosemary; crushed with
-fingers
1/4 ts Black pepper
ds ;salt (optional); I do not
-use at all
1 pk Lasagna imported from Italy
2 ts Good quality olive oil
2 1/2 c Whole milk ricotta
2 Eggs; beaten
1/4 c Parsley; finely minced
3/4 c Imported Parmesan cheese;
-freshly grated
1 lb Whole milk mozzarella cheese
-thinly sliced and cut into
-medium size pieces

See Part II for directions.

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