- 1
Ingredients
- 1 lb sweet Italian sausage, casing removed
- 3/4 lb lean ground beef
- 1/2 cup minced yellow onion
- 2 cloves garlic, minced
- 28 oz crushed tomatoes no salt added
- 12 oz tomato paste
- 13 oz tomato sauce
- 1/2 cup water
- 2 tablespoons sugar
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespooon salt
- 1/4 teaspoon fresh ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 oz ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 lb mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Preparation
Step 1
In a Dutch oven, cook the sausage, ground beef, onion, and garlic over medium heat until the meat is well browned.
Stir in the crushed tomatoes, tomato paste, tomato sauce, and water.
Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, 2 tablespoons parsley.
Let the mixture simmer for about 1 1/2 hours, covered, stirring occasionally.
Bring a large pot of slightly salted water to a boil.
Cook noodles in the boiling water for 8 to 10 minutes.
Drain and rinse the noodles.
In a mixing bowl, combine ricotta cheese, egg, remaining parsley, and 1/2 teaspoon salt.
Preheat the oven to 375F
In a 9"x13" basking dish, spread 1 1/2 cups of the meat sauce on the bottom. Arrange half the noodles lengthwise over the meat sauce. Spread half the ricotta cheeze mixture over the noodles, then add a third of the mozzarella cheese slices. Top with another 1 1/2 cups of the meat sauce, then add 1/4 cup parmesan cheese. Repeat this process with the remaining ingredients, then top it all with the remaining mozzarella and parmesan cheese.
Cover with foil, then bake for 25 minutes.
Remove the foil, then bake an additional 25 minutes.
Let cool 15 minutes before serving.