Wedding Lasagna - cooking recipe

Ingredients

1/4 cup olive oil
2 garlic cloves, minced
1/2 cup onion, chopped
1/2 lb hot Italian sausage
1/2 lb lean ground beef
2 (28 ounce) cans puree tomatoes (Progresso)
1 tablespoon salt
1/4 teaspoon pepper
1 bay leaf
1 teaspoon oregano
1/2 teaspoon parsley, dried
1 (6 ounce) can tomato paste
1 lb lasagna noodle (cook according to directions)
Filling
1 lb ricotta cheese (Precious)
1 lb mozzarella cheese, whole milk, grated
1 cup parmesan cheese, grated
1 egg, beaten
1/4 cup parsley, fresh
salt & pepper

Preparation

Heat olive oil in a large dutch oven (no stainless saucepan).
Add onions and garlic; saute until lightly browned. Add sausage and beef and cook until browned.
Add tomato puree, salt & pepper, bay leaf, oregano and parsley; cover and simmer over low heat for 2 hours.
Add tomato paste and continue simmering uncovered over low heat stirring occasionally for 1 hour or until thickened.
Layer lasagna pan with sauce, 1/3 noodles,1/3 mozzarella cheese, 1/3 parmesan cheese, salt & pepper. Combine 1 cup ricotta with egg & parsley and layer on top. Add more sauce and repeat layers ending with sauce and a dusting of parmesan cheese.
Bake at 350 degrees for 45 minutes.