Ingredients: |
Ingredients: (Make this day ahead so noodles absorb liquid)
1 pkg. fresh sweet Italian sausage
1 pkg. fresh hot Italian sausage
1 large yellow or white onion
6-8 garlic cloves,peeled
2 - 28-oz. cans Crushed Tomatoes
2 - 28-oz. cans Tomato Sauce
1 - 28-oz. can Diced Tomatoes
1 c. beef broth (low sodium)
1 - 6-oz. can tomato paste
2 TBS. dried basil
2 TBS. dried parsley
2 TBS. dried oregano
1 TBS. fennel
1 tsp. salt
1/2 tsp. pepper
Center filling:
16 oz. Ricotta cheese
2 whole eggs, beaten
1 tsp. pepper
1/2 c. fresh chopped parsley
1 tsp. fresh basil (can use dried)
3 large pkgs. Mozzarella cheese
1, 8-oz. container fresh Parmesan cheese
1, 8-oz. container fresh Romano cheese
1 pkg. lasagna noodles
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Directions: |
Directions:Brown sausage in a large skillet and drain grease. Using a food processor, pulse the onion until finely chopped and set aside. Chop garlic cloves in the processor and set aside. Heat 2 TBS. olive oil in a skillet and cook the onion for about 3 minutes, then add the garlic and cook until translucent (about 3 more min.).
In a large stock pot place the browned sausage, stir in the onion/garlic mixture and let cook for 1-2 minutes, then add the crushed tomatoes, diced tomatoes, tomato sauce and the paste. Stir in the beef broth
and the spices. Stir in 1 tsp. baking soda (note: this cuts the acidity in the tomatoes). Cook this mixture for 3 hours using very low heat and do not cover.
In a medium sized bowl combine the ricotta cheese, the 2 beaten eggs, the pepper and parsley.
To assemble:
Using a large lasagna pan that has been sprayed with oil, place one layer of uncooked lasagna noodles. Cover with 1/3 of the tomato mixture, then drop dollops of the ricotta mixture over the top. Sprinkle 1/3 of the Romano cheese over the top, then cover with some of the low-skim Mozzarella cheese and sprinkle the Parmesan over the top. Repeat this 2 more times, using all the ingredients. Cover with foil.
Place in a hot 375º oven and cook for 25-35 min. Remove foil and cook for another 15-20 min. or until the top is nicely browned. Let stand for 10 min. and cut into pieces. |
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