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Traditional Lasagna

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Ingredients

  • 9 lasagna noodles
  • 1-1/4 pounds bulk Johnsonville® Ground 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 egg, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Details

Servings 12

Preparation

Step 1

Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the sausage, beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Stir in the tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel seed, 1/2 teaspoon salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. In a small bowl, combine the egg, ricotta, and remaining parsley and salt.

Drain noodles. Spread 2 cups meat sauce into an ungreased 13-in. x 9-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.

Cover and bake at 375° for 25 minutes. Uncover; bake 25 minutes longer or until bubbly and a thermometer reads 160°. Let stand for 15 minutes before cutting.

Yield: 12 servings

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