- 10
Ingredients
- Ingredients:
- 1 lb hot Italian sausage
- 3/4 lb lean ground bee
- 1/2 cup minced white onion
- 2 large garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 2 (60z) cans tomato paste
- 2 (6.5 oz) cans tomato sauce
- 1/2 cup water
- 2 tbsp white sugar
- 1/2 cup fresh basil
- 1/2 tsp fennel seeds
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 1/4 cup fresh parsley
- 12 Gluten Free lasagna noodles
- 16 oz ricotta cheese with a dash of nutmeg
- 1 egg
- Mozzarella cheese, shredded
- Parmesan cheese
Preparation
Step 1
1) Cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in tomatoes, paste, sauce & water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and half of parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2) Cook lasagna noodles and rinse with cold water. In a mixing bowl, combine ricotta, dash of nutmeg, egg, parsley and salt.
3) Preheat oven to 375 degrees
4) Put together lasagna – Layer #1: sauce, noodles, mozarella, paremesan/Layer #2: sauce, noodles, ricotta, parmesan/Layer #3: sauce, noodles, mozzarella, parmesan
5) Bake in preheated oven covered with foil for 25 minutes. Remove foil and bake an additional 25 minutes. Cool 5 minutes before serving.