Ingredients: |
Ingredients: 1 lb. ground beef
1 lb. ground Italian sausage
1 T. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 (15 oz.) can tomato sauce
1 (15 oz.) can crushed tomatoes
2 (6 oz.) cans tomato paste
¾ cup water
1 T. sugar
salt
Italian seasoning
fresh minced basil leaves
black pepper
fresh minced parsley leaves
2-4 cups shredded mozzarella
parmesan cheese
1-2 containers of whole milk ricotta cheese
1 large egg
1 T. sugar
1-2 boxes of lasagna noodles
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Directions: |
Directions:Make the meat sauce in a large pot.
Add beef, sausage, olive oil, onion and garlic and
saute about 6-8 minutes.
Drain the fat from the pot.
Add the tomato sauce, paste, water, sugar, salt,
seasoning, basil, black pepper. Stir until well combined.
Cover and reduce to simmer for at least an hour.
Stir in the parsley.
As the sauce cooks, make the ricotta mixture.
In a large bowl, add 1 cup of mozzarella, ricotta, sugar,
¼ cup parmesan cheese a little parsley, the egg and stir well.
Cook the pasta as directed on box - al dente.
Preheat oven to 350º F.
Assemble the lasagna:
In a 13 x 9 inch baking dish, add a thin layer of meat sauce. Layer
lasagna noodles, some ricotta mixture, then meat sauce and a bit of
mozzarella. Repeat the layers 2-3 more times.
Add a final layer on top of noodles, meat sauce, mozzarella and parmesan.
Cover with foil and bake for 40 minutes. Remove foil and bake for 15 more
minutes.
Let lasagna cool 15 min. before cutting.
Serve extra sauce on the side in a gravy boat.
Sides: Garlic bread, Salad
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