Ingredients: |
Ingredients: 1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup onion, minced
2 cloves garlic, crushed
1 (28 ounce) can of crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1½ teaspoon dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
½ teaspoon salt
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese
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Directions: |
Directions:In a Dutch oven, cooked 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 seed, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1½ hours, stirring occasionally.
Bring a large pot of lightly salted water to a 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 teaspoon salt.
Preheat oven to 375°.
To assemble, spread 1½ cups of meat sauce in the bottom of a 9 x 13” baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with ½ of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil and bake for an additional 25 minutes. Cool for 15 minutes before serving. |
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