Ingredients: |
Ingredients: 1 lb. sweet or hot Italian sausage (5 links)
1/2 lb. ground beef
1/2 c. finely chopped onion
2 cloves garlic, crushed
2 T. sugar
1 T. salt
1 1/2 tsp. dried basil leaves
1/2 tsp. fennel seed
1/4 tsp. pepper
1/4 c. chopped parsley, divided use
4 cups canned tomatoes, do not drain OR 1 can (2lb.3oz.) Italian style tomatoes
2 cans (6oz.) tomato paste
1/2 c. water
1 T. salt, separate use
12 curly lasagna noodles (3/4 of 1 lb. package)
1 container (15oz.) ricotta cheese OR cottage cheese, drained
1 egg
1/2 tsp. salt, separate use
3/4 lb. mozzarella cheese, thinly sliced
1 jar (3oz.) grated Parmesan cheese (3/4 cup)
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Directions: |
Directions:1. Remove sausage from outer casings; chop meat in 5 qt. Dutch oven; over medium heat saute' sausage, beef, onion and garlic, stirring frequently until well browned, approximately 20 minutes. (break up beef with wooden spoon)
2. Add sugar, 1 T. salt, basil, fennel, pepper and half of parsley; mix well. Add tomatoes, tomato paste and water, mashing tomatoes with wooden spoon; bring to a boil, reduce heat, cover and simmer until thick, approximately 1 1/2 hours, stirring occasionally.
3. In 8qt. kettle, bring 3 qts. water to a boil, add 1 T. salt to boiling water, add lasagna noodles 2 or 3 at a time; return to boiling, boil uncovered, stirring occasionally, for 10 minutes or until tender; drain noodles in colander, rinse with cold water, dry noodles with paper towels.
4. Preheat oven to 375º. In medium size bowl, combine the ricotta cheese, egg, remaining parsley, 1/2 tsp. salt; mix well.
5. In bottom of 13x9x2in. baking dish, spoon 1 1/2 c. sauce; layer 6 lasagna noodles lengthwise and overlapping to cover; spread over noodles half of ricotta mixture; top with 1/3 of mozzarella; spoon 1 1/2 c. sauce over mozzarella; sprinkle with 1/4 c. Parmesan; repeat layering starting with 6 lasagna noodles and ending with 1 1/2 c. of sauce; sprinkle with Parmesan; add remaining sauce; top with remaining mozzarella and Parmesan; cover with foil tucking around edges of dish.
6. Bake 25 minutes, remove foil; bake uncovered an additional 25 minutes or until bubbly; cool 15 minutes before serving. |
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