Ingredients
- 2 pounds of ground beef
- 1 teaspoon of fennel seeds
- 1/2 tablespoon sugar
- 2-4 cloves of minced garlic
- 1 large can of crushed tomatoes
- 2 small cans of tomato paste(12 oz total)
- 15 oz of tomato sauce
- 1/2 cup water
- 1-2 teaspoons of sugar
- 1 teaspoon basil
- 2 Tablespoons italian seasoning
- 2 teaspoons of teasoning(salt, garlic salt, taragone,dill weed, pepper,onion salt)
- 16 oz of ricotta cheese
- 1 egg
- 16 lasagna noodles
- 6 cups of mozzarella cheese( i use mozzarella, provolone, gouda, and itatlian blend
- 5 oz of shredd parmesan
Preparation
Step 1
in skillet
brown burger with fennel seed, 1/2 tablespoons sugar and garlic cloves
drain when done
while burger is cooking
blend all tomato products together with water and 1-2 teaspoons of sugar
add to the tomatoes the spices and set aside
mix the ricotta with the egg and set aside(about 1/3 cup per layer)
drain the burger and add to tomato mixture
boil noodles for about 10 minutes just to get them soft
if you cook the noodles all the way thru they have soaked up all water
if you cook them 1/2 through then they will soak up sauce as they bake
drain noodles and prepare
to assemble
place tomato sauce on bottom (about 1 1/2 cups) not to much just enough to thin coat
next add 4 noodles
cover with sauce(about 2 cups)
add: 1/3 of the ricotta mixture and swirl thru tomato mixture
sprinkle with parmesan cheese
and top with mozzarella cheese or blend of cheeses
repeat this 3 more times and top with cheese
bake 350 for about 1 and 1/2 hours or until golden brown and bubbly
I like to prep the day before
gives all time to blend better
word of caution very heavy my husband and I get 4 meals out of this
doing a 1/2 recipe with leftovers next day is usually what I do Don't want to OD on Lasagna 4 days in a row