- 30 mins
- 32 mins
Ingredients
- 1 lb Italian Sausage
- 3/4 lb lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 oz) can crushed tomatoes
- 2 (6 oz) can tomato paste
- 2 (6.5 oz) can tomato sauce
- 1/2 cup water
- 1 T. white sugar
- 1 1/2 tsp dried basil leaves
- 1/2 tsp. fennel seeds
- 1 tsp Italian seasoning
- 1 tsp. salt
- 1/4 tsp ground black pepper
- 4 T. chopped fresh parsley, divided
- 12 Oven ready Lasagna noodles (or box of lasagna noodles, cooked to package directions)
- 1 egg
- 16 oz Ricotta Cheese (or drained cottage cheese, pulsed in food processor)
- 1/2 tsp salt
- 3/4 lb Mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Preparation
Step 1
1. In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning 1 tsp. salt, 1/4 tsp. pepper and 2 T. parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. In a mixing bowl combine ricotta cheese (or cottage cheese) with egg, remaining parley and 1/2 tsp. salt.
3. Preheat oven to 375 degrees F.
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread half of the cheese mixture over the noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese. Repeat with a layer of noodles, cheese mixture, mozzarella, meat sauce and Parmesan. Top with remaining mozzarella and Parmesan cheese. Cover with foil. To prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving.