Traditional Lasagna

Traditional Lasagna
Traditional Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

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

Directions

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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