Ingredients: |
Ingredients: 9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
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Directions: |
Directions:Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.
Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Need something quicker and simpler? Try: Cacio e Pepe
Cacio e Pepe
6 oz. pasta (egg tagliolini, bucatini, tonnarelli or spaghetti)
3/4 cup finely grated Grana Padano or Parmesan.
1/3 cup finely grated Pecorino.
Olive oil or pesto & black pepper & salt
Combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl. Add pasta cooked al dente. Stir to coat the pasta, adding a teaspoon or two of olive oil or pesto and a bit of the salted pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy. Dust each serving with additional Pecorino and pepper - è gustoso, Mangia, Mangia, Tutti Mangiare
Alice regularly makes a her own modified version of Cacio e Pepe for Alejandro and Diego. |
This recipe for Lasagna is from