Classic Lemon Granita #1

In a large saucepan over medium heat, cook sausage, beef, onion, carrot, garlic and pepper flakes until meat is no longer pink and vegetalbes are tender; drain. Add tomatoes, tomato paste, sugar, oregano, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally, Combine ricotta, 1/2 cup Parmesan cheese, egg, parsley, and remaining pepper. In a greased 13-in.x 9-in.x 2-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the ;meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. top with the remaining noodles, sauce and Parmesan. Cover and bake at 400 degrees for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes more. Let stand 15 minutes before serving. Yield: 12 servings.

NOTES : "A definite crowd-pleaser, this classic lasagna is thick, rich and meaty with lots of cheese-just the way I like it. Even though my parents were Hungarian, I have a weakness for savory Italian foods like this." Submitted by Suzanne Barker, Bellingham, Washington.