This lasagna recipe is a hearty and delicious dish, perfect for family dinners or special occasions.
It features layers of rich meat sauce, creamy ricotta cheese, and gooey mozzarella, all baked to perfection.
The
combination of Italian sausage, ground beef, and a blend of tomatoes and spices creates a flavorful and
satisfying meal that everyone will love.
1 lb sweet Italian sausage
3/4 lb lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
28 oz crushed tomatoes
6 oz tomato paste
6.5 oz canned tomato sauce
1/2 cup water
2 tbsp white sugar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 tbsp salt
1/4 tsp ground black pepper
4 tbsp chopped fresh parsley
12 lasagna noodles
16 oz ricotta cheese
1 egg
3/4 tsp salt
3/4 lb mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
In a large pot or Dutch oven, cook the sausage, ground beef, onion, and garlic over medium heat until
browned. Add the crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil,
fennel seeds, Italian seasoning, 1 tbsp of salt, pepper, and 2 tbsp of
parsley. Cover and
simmer for about 1.5 hrs, stirring occasionally.
Fill a large pot with lightly salted water and bring to a boil. Cook the lasagna noodles in the
boiling water for 8-10 mins. Drain the noodles and rinse with cold water.
In a mixing bowl, combine the ricotta cheese, egg, remaining parsley, and 1/2 tsp of salt.
Preheat oven to 375°F.
To assemble, spread 1.5 cups of meat sauce in the bottom of a 9 inch x 13 inch" baking dish. Arrange 6
noodles lengthwise over the meat sauce. Spread half of the ricotta
cheese mixture over the noodles.
Top with 1/3 of the mozzarella cheese slices. Spoon 1.5 cups of meat sauce over the mozzarella,
and sprinkle with 1/4 cup Parmesan cheese. Repeat the layers, and
top with the remaining
mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray the foil with cooking
spray or ensure the foil does not touch the cheese.
Bake in preheated oven for 25 mins. Remove foil, and bake an additional 25 mins.
Cool for 15 mins before serving.
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