Lasagna

1.TO MAKE THE MEAT SAUCE Combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, basil, seasoning mixtures, salt, pepper, garlic powder, fennel seeds, sugar and bay leaves in a stockpot. Mix thoroughly. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.

2.CREAM CHEESE PREPARATIONS Freeze 8oz package of cream cheese. Remove from freezer and cut into small to medium dice pieces. Place back in freezer until ready for assembly.

3.COOKING THE MEATS Combine the ground beef and pork sausage into a skillet or saucepan and cook until no pink remains, then drain off the fat. Add the meat mixture to the stockpot. Simmer for another 20 minutes. After 10 more minutes, If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves.

4.MAKING THE RICOTTA CHEESE MIXTURE In a mixing bowl, combine 2 eggs (beaten), ricotta cheese, sour cream, and parmesan cheese. Mix thoroughly, until well combined. Set aside.

5.COOKING THE PASTA NOODLES While the sauce simmers, cook the pasta according to the package directions.

6.Preheat oven to 350 °F.

7.ASSEMBLE THE LASAGNA Place a thin layer of meat sauce in the bottom of a 9x13" baking dish. Layer 1/3 of each, noodles, ricotta cheese mixture, Gruyere, Gouda, and cheddar cheeses. Sprinkle small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times, ending with sauce. This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 20 minutes. Note: If lasagna has been refrigerated, bake for 40-50 minutes total.

8.Allow lasagna dish to rest for 15-30 minutes before serving. ENJOY!