Ingredients: |
Ingredients: 1 lb. sweet Italian sausage
3.4 lb. lean ground beef
1/2 tsp. minced onion
2 cloves garlic, crushed
1 - 28 oz. can crushed tomatoes
2 (6 oz.) cans tomato paste
2 (6.5 oz.) cans canned tomato sauce
1/2 cups water
2 Tbsp. white sugar
1 1/2 tsp. dried basil leaves
1/2 tsp. fennel seeds
1 tsp. Italian dressing
1 1/2 tsp. salt, divided, or to taste
1/4 tsp ground black pepper
4 Tbsp. chopped fresh parsley
12 lasagna noodles
16 oz. ricotta cheese
1 egg
3/4 lb. mozzarella cheese, sliced
3/4 c. grated Parmesan cheese
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Directions: |
Directions:In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned.
Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil., fennel seeds, Italian seasoning,, 1 teaspoon salt, pepper and 2 tablespoons parsley. Simmer covered for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 19 minutes. Drain noodles and rinse with cold water.
In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 tsp. salt.
Preheat oven to 350º F.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13 inch baking dish.
Arrange 6 noodles lengthwise over meat sauce.
Spread with one half of the ricotta cheese mixture.
Top with a third of mozzarella cheese slices.
Spoon 1 1/2 cups meat sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese.
Repeat layers and top with remaining mozzarella and Parmesan cheese.
Cover with foil. To prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
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