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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 8 |
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I have been making this lasagna for over 20 years. Everyone seems to love this recipe. It came from a 1973 McCalls cookbook. Ingredients:
1 lb italian sausage |
1/2 lb ground beef |
1/2 cup finely chopped onion |
2 cloves garlic, crushed |
2 tablespoons sugar |
1 1/2 teaspoons dried basil leaves |
1/4 teaspoon pepper |
1/4 cup parsley |
4 cups canned tomatoes, undrained or 1 (35 ounce) can italian-style tomatoes |
2 cans tomato paste |
1 tablespoon salt |
12 curly lasagna noodles |
1 (15 ounce) container ricotta cheese |
1 egg |
1/2 teaspoon salt |
3/4 lb mozzarella cheese, thinly sliced |
3/4 cup parmesan cheese, grated |
Directions:
1. Remove sausage from casings, chop the meat.
2. In 5-qt Dutch oven, over medium heat, saute sausage, ground beef, onion and garlic.
3. Break up beef with wooden spoon.
4. Stir frequently, until well browned- 20 minutes.
5. Add sugar, 1TBSP salt, basil, pepper, and half the parsley; mix well.
6. Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon.
7. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick- 1-1/2hours.
8. In large 8qt pot, bring 3qts water and 1TBSP salt to boiling.
9. Add lasagna noodes, 2 or 3 at a time.
10. Return to boiling; boil uncovered and stirring occasionally, 10 minutes, or just until tender.
11. Drain in colander; rinse under cold water.
12. Dry lasagna on paper towels.
13. Preheat oven to 375 degrees.
14. In medium bowl, combine ricotta, egg, remaining parsley, and salt; mix.
15. In bottom of 13x9 baking dish, spoon 1-1/2 cups sauce.
16. Layer with 6 lasagna noodes, lengthwise and overlapping, to cover.
17. Spread with 1/2 of ricotta mixture; top with 1/3 of the mozzarella.
18. Spoon 1-1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmsesan cheese.
19. Repeat layering, starting with 6 lasagna noodes and ending with 1-1/2 cups sauce sprinkled with Parmesen.
20. Spread with remaining sauce, top with rest of mozzarella and Parmesan.
21. Cover with foil.
22. Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer or until bubbly.
23. Cool 15 minutes before serving.
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