Sausage and Veal Lasagna

This lasagna recipe has been marked to try for a while now, after reading all the raving comments I thought it wouldn't hurt to try a new recipe other than the one I always make. Since I am cleaning out my freezer supply, I had some Italian sausages in there and was recently sent some Strauss brand veal for review (review here), I decided to use them up for this recipe.

I slightly adapted the ingredients here, than what they had posted. I used Strauss free raised ground veal instead of ground beef and regular Italian sausage instead of sweet, dried herbs, left out the fennel and used a whole small onion. The directions would be the same as they have written in the link below, just with my minor adaptations.

Sausage and Veal Lasagna
adapted from here

1 pound Italian sausage
1 pound ground veal
1 small chopped onion
2 cloves of garlic chopped
28 oz crushed tomatoes with basil
16 oz tomato sauce
12 oz tomato paste
1/2 Cup of Water
2 tablespoons white sugar
2 teaspoons dried Basil leaves
4 tablespoons dried parsley
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese (or just use 3 C)
1/2 teaspoon ground nutmeg
1 egg
16 oz shredded mozzarella cheese
8 oz grated fresh Parmesan cheese
12 Lasagna Noodles

Directions for preparing can be found HERE.

enjoy,