Ingredients: |
Ingredients: 1 lb. Italian Sausage
3/4 lb. lean ground beef
1/2 cup minced onion
clove of garlic, crushed
1 (28oz) can of crushed tomatoes
2 (6oz) cans of tomato paste
1/2 cup water
2 Tbsp. white sugar
1 1/2 tsp. dried basil leaves
1/2 tsp. fennel seed
1tsp. Italian seasoning
1 tsp. salt
1/4 tsp. black pepper
4 Tbsp. chopped fresh parsley
12 lasagna noodles
16 oz. ricotta cheese
1 egg
1/2 tsp. salt
3/4 lb. mozzarella cheese, sliced
3/4 cup parmesan cheese
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Directions: |
Directions:1. 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, ad water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 Tbsp. salt, pepper and 2 Tbsp. of parsley. Simmer, covered or about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to boil. Cook lasagna noodles in boiling water for 8-10 min. Drain noodles, and rise with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 tsp. salt.
3. Preheat oven to 375 degrees.
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking pan. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups mean sauce over the mozzarella, sprinkle with 1/4 cup parmesan cheese. Repeat layers, and top with the remaining mozzarella and parmesan cheese. Cover with foil: to prevent sticking, spray foil with cooking spray.
5. Bake in preheated oven for 25 minutes. Remove foil and bake for an additional 25 minutes. Coo for 15 minutes before serving. |
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