Ruth's Lasagna

It's my birthday and if Mom were here to cook me dinner this is what I would ask for.  This was Mom's "go-to" recipe for all occasions.  If she had to take a meal to a family in need or bring a dish to a pot luck dinner this was her first choice, which reveals how generous she was with her cooking skills because the sauce does require a bit of time and attention.  Mom was never one to get angry or hold a grudge, but she would still sigh and get a pained expression when someone reminded her of the time Dad dropped a pan of her lasagna on the garage floor as they were getting ready to go to a church dinner.  Who can blame her?  This lasagna is the best.

1 lb. ground beef

1 lb. Italian sausage

1 clove garlic, minced

1 large onion, chopped

salt and pepper

handful of chopped fresh parsley

1 large can (28 oz.) tomatoes, blended

1 1/2 cups chopped celery

1 can tomato paste

1 3/4 cup water

3 Tablespoons Italian seasoning

8 oz. mozzarella cheese, shredded

1 pint Ricotta cheese

1 tsp. Accent

10 to 12 lasagna noodles

In a large frying pan, brown the beef and sausage with chopped onion and garlic.  Drain off excess fat and transfer to a large kettle.  Add parsley, tomato puree and water.  Add salt and pepper to taste.  Add Italian seasoning and tomato paste.  Simmer uncovered on low heat for three hours, stirring occasionally.  

Cook lasagna noodles according to package directions.  Stir 1 teaspoon Accent into the Ricotta cheese.  Spoon 1/3 of sauce into a 9 x 13 pan.  Layer 1/2 of noodles on top of sauce.  Spread 1/2 of Ricotta cheese onto noodles.  Sprinkle with 1/2 of mozzarella cheese.  Add another layer of 1/3 sauce, remaining noodles, Ricotta, then mozzarella.  Top with remaining 1/3 of sauce.  Cover with foil and bake at 350 degrees for 1 hour.  Let lasagna sit for 10 minutes before serving.

Note:  I usually use 10 noodles in the lasagna but boil 12 in case a few break.