Ingredients

• 9 lasagna noodles
• 1-1/4 pounds mass Italian hotdog
• 3/4 pound ground meat
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 jars (one 28 ounces, one 15 ounces) pulverized tomatoes
• 2 jars (6 ounces every) tomato glue
• 2/3 container water
• 2 to 3 tablespoons sugar
• 3 tablespoons in addition to 1/4 container minced crisp parsley, separated
• 2 teaspoons dried basil
• 3/4 teaspoon fennel seed
• 3/4 teaspoon salt, separated
• 1/4 teaspoon coarsely ground pepper
• 1 extensive egg, gently beaten
• 1 container (15 ounces) ricotta cheddar
• 4 containers destroyed part-skim mozzarella cheddar
• 3/4 container ground Parmesan cheddar

Instructions

1. Cook noodles as per bundle headings; deplete. In the interim, in a Dutch stove, cook hotdog, hamburger and onion over medium warmth 8-10 minutes or until the point when meat is never again pink, separating meat into disintegrates. Include garlic; cook 1 minute. Deplete.
2. Blend in tomatoes, tomato glue, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; heat to the point of boiling. Diminish warm; stew, revealed, 30 minutes, mixing at times.
3. In a little bowl, blend egg, ricotta cheddar, and remaining parsley and salt.
4. Preheat broiler to 375°. Spread 2 glasses meat sauce into an ungreased 13x9-in. preparing dish. Layer with three noodles and 33% of the ricotta blend. Sprinkle with 1 container mozzarella cheddar and 2 tablespoons Parmesan cheddar. Rehash layers twice. Top with residual meat sauce and cheeses (dish will be full).
5. Prepare, secured, 25 minutes. Heat, revealed, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.