Lasagna

Yield
12
Cooking Time
3 hours and 15 minutes

Ingredients

  • 1 lb sweet italian sausage
  • 3/4 lb lean ground beef
  • 1/2 C onion
  • 2 cloves garlic
  • 28 oz canned crushed tomatoes
  • 12 oz canned tomato paste
  • 6 1/2 oz canned canned tomato sauce
  • 1/2 C red wine
  • 2 Tbsp white sugar
  • 1 1/2 tsp dried basil
  • 1 tsp oregano
  • 1 pinch salt
  • 1/4 tsp ground black pepper
  • 4 Tbsp chopped fresh parsley
  • 12 lasagna noodles
  • 16 oz ricotta cheese
  • 1 egg
  • 1/2 tsp salt
  • 16 oz mozzarella cheese
  • 3/4 C parmesan cheese

Instructions

  1. In a cast iron skillet heated over medium heat, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Drain excess grease, then stir in the crushed tomatoes, tomato paste, tomato sauce, and wine (you can use water if you don't have wine). Season with sugar, basil, fennel seeds, oregano, salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/4 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread an even layer of meat sauce in the bottom of a 9x13 inch baking dish. Arrange the noodles lengthwise over meat sauce. Spread with half of the ricotta cheese mixture. Top with a third of the grated mozzarella cheese. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil and bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 10 minutes before serving.