Ingredients: |
Ingredients: 9 lasagna noodles
1¼ pounds bulk Italian sausage and ¾ pound ground beef
1 medium onion, diced and 3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
⅔ cup water
2-3 tbsp. sugar
3 tbsp. plus ¼ cup minced fresh parsley, divided
2 tsp. dried basil
¾ tsp. fennel seed
¾ tsp. salt, divided
¼ tsp. coarsley ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part- skim mozzarella
¾ 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 tbsp. parsley, basil, fennel, ½ tsp. salt and pepper; bring to 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 375º. Spread 2 cups meat sauce into an ungreased 13x9 baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with1 cup mozzarella cheese and 2 tbsp. 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. |
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