Big Rick'S Famous Lasagna

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   Instructions:

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   Sauce: Brown Italian sausage and ground beef with diced onion and garlic in a frying pan on medium heat. Drain oil from pan and transfer meat mixture to large pot where you will create the sauce. Use medium-low heat and add diced tomatoes, tomato paste, sugar, and Italian seasonings. Let this simmer for about an hour and stir regularly. You should end up with a pretty thick, chunkier sauce.

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   Ricotta mixture: Whip one egg, parsley flakes, and ricotta cheese in a bowl and then keep in refrigerator until you are ready to assemble the lasagna.

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   Noodles: follow the directions on the back of the box. Right before you are ready to assemble the lasagna, pull the noodles out of the water one-by-one and lay them flat on a large white towel to soak up some of the water. You only need 9 noodles for this recipe.

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   Assembling the layers:

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   1. Spray the pan very lightly with a cooking spray

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   2. Spread a thin layer of sauce over the bottom of a 9 x 12 clear baking pan

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   3. Place 3 noodles flat and side-by-side

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   4. Spread a thicker layer of sauce on the noodles

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    5. Dab 1/3 ricotta mixture randomly over the sauce (this will melt & spread out)

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    6. Sprinkle 1/3 of the mozzarella cheese on this layer

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    7. Shake a heavy layer of parmesan cheese on this layer

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    8. Place 3 noodles flat and side-by-side

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    9. Spread a thicker layer of sauce (this is the middle, where you should put the most of everything)

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    10. Dab remaining ricotta mixture randomly over the sauce

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    11. Sprinkle remaining mozzarella cheese

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    12. Shake a heavy layer of parmesan cheese

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    13. Place 3 noodles flat and side-by-side (top layer)

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    14. Spread the remaining sauce on top to cover the noodles

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    15. Shake a heavy layer of parmesan cheese on top

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    * Bake at 350 degrees for 45 minutes or until the center is hot. Cool for 10 minutes before serving.

No additional tips available.