Directions: |
Directions:Preparation:
1. In a large pot over medium heat, add in ground meats and break up into small pieces as it browns. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, oregano, ½ tsp salt, pepper and ¼ c chopped parsley. Pour in crushed tomatoes, paste, sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally. (I let it simmer around 3 hours).
2. Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, covering completely. Let them soak for 30 minutes. Longer is ok, too.
3. In a mixing bowl, combine ricotta cheese (recipe below) with egg (or egg replacer), remaining 2 tbsp parsley, ½ tsp salt, and nutmeg. Refrigerate until ready to assemble.
4. Preheat oven to 375º and lightly grease a deep 9x13 pan.
Assembly:
5. Spread about 1 cup of meat sauce in the bottom of the prepared pan. Place noodles on top to cover all the meat. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of the mozzarella cheese. Spoon 1 ½ cups of meat sauce over mozzarella, then sprinkle with ¼ cup Parmesan cheese (recipe below). Repeat layering two more times to create three layers. Place a final layer of pasta topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil sprayed with a little cooking spray.
6. Bake for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. |
This recipe for Lasagna is from