Lasagna Recipe

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INGREDIENTS 9 Lasagna sheets 750 gms of chicken sausage 300 gms ground chicken 2 garlic cloves, minced 2 cans crushed tomatoes 2 cans tomato paste 2/3 cup water 2-3 tbsp sugar 3 tbsp + ¼ cup minced, fresh parsley 2 tsp dried basil ¾ tsp fennel seed ¾ tsp salt ¼ tsp Catch black pepper powder ¼ tsp Catch white pepper powder 1 large egg 1 carton ricotta cheese 4 cups shredded mozzarella cheese ¾ cup grated parmesan cheese Accompaniments with Lasagna:

• Ketchup

INSTRUCTIONS

• Cook the sheets according to package instructions, drain. Meanwhile, in a saucepan, cook sausage, chicken and onion over medium heat for about 8-10 minutes. Add garlic, cook for a minute.
• Stir in tomatoes, tomato paste, water, sugar, 3 tbsp parsley, basil, fennel, ½ tsp salt, Catch black pepper powder and Catch white pepper powder; bring to boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
• In a small bowl, mix egg, ricotta cheese with the remaining parsley and salt.
• Preheat oven to 375 degrees. Spread 2 cups meat sauce into an ungreased baking dish. Layer with three sheets and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tbsp parmesan cheese. Repeat the layers, twice. Top with remaining meat sauce and cheese till the dish is full.
• Bake covered for 25 minutes. Bake, uncovered for 25 minutes longer or until bubbly. Let it stand for 15 minutes before serving.

• Time taken to cook, and bake will also depend on the make of the oven.

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