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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Classic Lasagna
Classic Lasagna
(Lasagna Classica)
1/2 of a (1 lb) package lasagna, uncooked
1 lb Italian sausage
1/2 lb ground beef
1 cup chopped onion
2 cloves garlic, minced
One 28 oz can tomatoes, cut up (undrained)
Two 6 oz cans tomato paste
2 tsp sugar
2 tsp salt
1 and 1/2 tsp basil leaves
1/2 tsp fennel seed
1/4 tsp pepper
One 15 oz container ricotta cheese
1 egg beaten
1 tbs parsley flakes
1/2 tsp salt
4 cups of shredded mozzarella cheese
3/4 cup grated Parmigiano cheese
Prepare the lasagna pasta according to package directions.


In a large skillet, combine the Italian sausage, ground beef, onion, and garlic.

Cook until the sausage is no longer pink and onion is tender; drain.

Stir in the next 7 ingredients on the list.

Bring to a boil.

Reduce heat, simmer 20 minutes.

In medium bowl, blend the ricotta, egg, parsley, and salt.

Spoon 1 and 1/2 cups of the meat sauce into a 13 x 9-inch baking dish.

Layer one-third each lasagna, remaining meat sauce, ricotta mixture, mozzarella cheese, and Parmigiano cheese.

Repeat the layers. Cover.

Bake in 375F oven for about 25-30 minutes .

Uncover, bake until hot, about another 20 minutes longer.

Let stand for 10 minutes before cutting. Serves 8-10.
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