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World's Best Lasagna Recipe

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This recipe for World's Best Lasagna, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ericka and Tattyanne Zerbini
Added: Sunday, September 28, 2008


1 lb. sweet Italian sausage
3/4 lb. lean ground beef
1/2 c. minced onion
2 cloves garlic, crushed
28 oz. crushed tomatoes
12 oz. tomato paste
13 oz. canned tomato sauce
1/2 c. water
2 t. sugar
1 1/2 t. dried basil leaves
1/2 t. fennel seeds
1 t. Italian seasoning
1 T. salt
1/4 t. ground black pepper
4 T. chopped fresh parsley
12 lasagna noodles
16 oz. ricotta cheese
1 egg
1/2 t. salt
3/4 lb. mozzarella cheese, sliced
3/4 c. grated Parmesan cheese

In Dutch oven, cook meats, onion and garlic over medium heat until well browned. Stir in tomatoes, paste, sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and 2 tablespoons parsley. Simmer, covered, 1 1/2 hours, stirring occasionally. Boil large pot of lightly salted water; cook noodles 8-10 minutes. Drain and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 teaspoon salt. Preheat oven to 375. To assemble, spread 1 1/2 cups of meat sauce in bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of ricotta cheese mixture. Top with 1/3 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 . Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake 25 minutes. Remove foil, and bake 25 minutes more. Cool for 15 minutes before serving.




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