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Judi's favorite lasagna~ part i

Yield: 10 Servings

Ingredients:

• 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

Instructions:

-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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