Ingredients
- Homemade Sauce:
- 1 large yellow onion, chopped
- 2 cloves garlic, chopped
- 1 28-oz can peeled tomatoes
- 2 6-oz cans tomato paste
- 2 tsp sugar
- 2 tsp dried basil
- 1 tsp Italian seasoning
- 2 tbs Worcestershire sauce
- salt and pepper to taste
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- Lasagna:
- 12 lasagna noodles, cooked
- 5 sweet Italian sausages
- 1/2 lb ground beef
- 2 eggs
- 8 oz mozzarella, shredded
- 8 oz provolone, shredded
- 15 oz ricotta cheese
- 1/4 cup milk
- 2 Tablespoons fresh Parmesan, grated
- Dried oregano
Preparation
Step 1
Sauce:
Puree the tomatoes. Saute the chopped onions with the garlic, basil, Italian seasonings and Worcestershire sauce until the onions are translucent.
Put the onion mixture into a large crock pot. Set to high. Add pureed tomatoes. Stir in the tomato paste and the sugar. Cover and cook for 2 hours, stirring occasionally.
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Lasagna:
Remove the sausage from 4 of the casings, crumble and brown with the ground beef in a sauce pan.
Cook the remaining sausage link and set aside. This one will get sliced for the topping.
Drain the fat from the meat mixture and add mixture to the crock pot. Cook an additional hour.
Cook the noodles per the package instructions, place on a flat pan to cool.
Mix shredded mozzarella and provolone together.
Place the eggs, ricotta, and milk into a bowl and stir together (do not blend). Sprinkle a little oregano into this mixture.
Layer a 9x13 baking pan with just enough meat sauce to cover the bottom of the pan. Lay three noodles in the pan. Cover with the meat sauce, then the ricotta mixture, then sprinkle a layer of the mozzarella mixture. Repeat layering until you run out of the stuff or you hit the top of the pan. Slice that last sausage and place the slices on top of the sauce, then cover with a layer of mozzarella mixture. Sprinkle on the parmesan cheese.
Bake for 45 minutes uncovered, until the cheese on top is a beautiful reddish brown. Let stand for 15 minutes prior to serving.