Classic Lasagna

By zeenieme

Ingredients

• 1/2 pound bulk Italian sausage
• 1/2 pound ground beef
• 1 1/2 cups diced onion
• 1 cup diced carrot
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 cans (28 ounces each) whole tomatoes, undrained
• 1 tablespoon s tomato paste
• 1 teaspoon each sugar, dried oregano and basil
• 1 teaspoon pepper, divided
• 1/2 teaspoon salt
• 2 cartons (15 ounces each) ricotta cheese
• 3/4 cup grated Parmesan cheese, divided
• 1 egg
• 1/3 cup minced fresh parsley
• 1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
• 2 cups (8 ounces) shredded mozzarella cheese
• Optional Can add spinach to cheese mixture

Details

Servings 12

Preparation

Step 1

In a large saucepan over medium heat, cook sausage, beef, onion , carrot, garlic and pepper flakes until meat is no longer pink and vegetables are tender; drain. Add tomatoes, tomato paste, sugar, oregano, basil 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered for 45 minutes or until thick, stirring occasionally. Combine ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper. Ina greased 13x932 baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the neat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan, Cover and bake at 400 degrees for 45 minutes. Sprinkle with remaining mozzarella; bake uncovered, 10 minutes more. Let stand 15 minutes before serving.