Ingredients: |
Ingredients: 1 lb. bulk Italian Sausage
1 lb. Ground Beef
1 cup Onion, chopped
4 cloves Garlic, minced
2-398ml. can Tomato Sauce
1-796ml. can Crushed Tomatoes
2-156ml. cans Tomato Paste
3 Tbsp. Fresh Basil, chopped
2 Tbsp. Fresh Parsley, chopped
2 tsp. Brown Sugar
1 tsp. Salt
1½ tsp. Italian Seasoning
¼ tsp.Black Pepper, ground
½ tsp. Fennel Seed (optional)
½ cup Parmesan Cheese, grated
12 Lasagna Noodles
1 egg
1-15oz. container Ricotta Cheese
½ cup Cottage Cheese, creamed
2 Tbsp. Fresh Parsley, Chopped
½ tsp. Salt
1 pinch Ground Nutmeg
1-16oz. pkg. Mozzarella Cheese, shredded, divided
¾ cup Parmesan Cheese, grated, divided
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Directions: |
Directions:Brown sausage and ground beef with onion and garlic in a large dutch oven or heavy pot oven medium heat, cooking and stirring until meat is cooked through, 10-15 minutes. Drain and discard grease.
Stir tomato sauce, crushed tomatoes, tomato paste, basil, parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds (if using), and ½ cup parmesan cheese into the meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 hours for best flavor). Stir occasionally.
Place lasagna noodles into a deep bowl and cover with very hot tap water, let soak for 30 minutes.
Beat egg in a bowl, stir in the ricotta cheese, cottage cheese, parsley, salt and nutmeg into egg until thoroughly combined.
Preheat oven to 375ºF
Cover bottom of 9x13 baking dish with 1 cup of sauce. Layer 4 soaked noodles, ⅓ of the ricotta mixture,
⅓ of the grated mozzarella, ¼ cup of parmesan cheese in the dish. Repeat the layers (starting with meat) 2 more times ending with mozzarella and parmesan cheese. Cover dish with aluminum foil.
Bake until the noodles are tender and the casserole is bubbling, about 50-60 minutes. Remove the foil and bake until the cheese topping is slightly browned, 15-20 minutes more. Let stand for 15 minutes before cutting and serving. |
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