Ingredients: |
Ingredients: 1 lb. sweet Italian sausage 1tsp Italian seasoning
¾ lb lean ground beef 4 Tbsp salt
½ c minced onion ¼ tsp ground black pepper
2 gloves garlic, crushed 4 Tbsp chopped fresh parsley
1 (28oz) can crushed tomatoes 12 lasagna noodles
2 (6 oz) cans tomato paste 16 oz ricotta cheese
2 (6.5 oz) cans tomato sauce 1 egg
½ c water ½ tsp salt
2 Tbsp white sugar ¾ lb mozzarella cheese, sliced
1½ tsp dried basil leaves ¾ c grated Parmesan cheese
½ tsp fennel seeds
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Directions: |
Directions: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 and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 Tbsp salt, pepper and 2 Tbsp. parsley. Simmer, covered, for about 1½ hours, stirring occasionally.
Bring large pot of lightly salted water to boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley and ½ tsp salt.
Preheat oven to 375º
To assemble, spread 1½ c of meat sauce in the bottom of a 9"x13" baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with ½ of the ricotta cheese mixture. Top with ⅓ of mozzarella cheese slices. Spoon 1½ c of meat sauce over mozzarella cheese and sprinkle with ¼ c Parmesan cheese. Repeat layers, and to with remaining mozzarella cheese and parmesan cheese.
Cover with foil. To prevent either spray foil with cooking spray or make sure the foil does not touch the cheese.
Bake fro 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving. |
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