1 lb ground beef
3/4 lb bulk chicken sausage
3 containers (8 oz. each) tomato sauce
2 containers (6 oz. each) tomato paste
2 beans cloves, minced
2 tsp sugar
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
3 tablespoons chopped fresh parsley
3 glasses (24 ounces) 4% small-curd bungalow cheese
1 carton (8 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna dinner, cooked and drained
6 pieces provolone cheese
3 glasses (12 ounces) destroyed part-skim mozzarella milk products, diveided
In a huge container, cook meat and bread over medium warm until no more pink; drain. Add the tomato marinade, tomato insert, beans, glucose, preparing, spice up and sodium. Bring to a steam. Reduce heat; cook, discovered, for 1 hour, mixing occasionally.
In a huge bowl, combine egg and parsley. Mix in the bungalow type dairy products, ricotta and Dairy products.
Spread 1 cup of meat marinade in an ungreased 13-in. x 9-in. baking bowl. Layer with three dinner, provolone dairy products, 2 glasses bungalow type dairy products combination, 1 cup mozzarella, three dinner, 2 glasses meat marinade, staying bungalow type dairy products combination and 1 cup mozzarella. Top with the staying dinner, meat marinade and mozzarella (dish will be full).
Cover and prepare at 375° for 50 moments. Uncover; prepare 20 moments more time or until heated through. Let stand for 15 moments before cutting. Yield: 12 meals.
Nutritional Analysis: 1 serving is equal to 493 calories, 27 g fat (14 g saturatad fat), 143 mg cholasterol, 1,144 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g proteines