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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 10 |
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This is my grandmother's recipe who moved here from Italy Ingredients:
1/2 lb uncooked creamette lasagna noodle |
1 lb bulk italian sausage |
1/2 lb ground beef |
1 cup chopped onion |
2 garlic cloves, minced |
1 cup tomato |
2 cups tomato paste |
2 teaspoons sugar |
2 1/2 teaspoons salt, divided |
1 1/2 teaspoons dried basil, crushed |
1/2 teaspoon fennel seed |
1/4 teaspoon pepper |
15 ounces ricotta cheese |
1 egg, beaten |
1 tablespoon parsley flakes |
1 cup sliced pitted ripe olives |
4 cups shredded mozzarella cheese |
3/4 cup grated parmesan cheese |
Directions:
1. Prepare lasagna according to package directions; drain.
2. Cook sausage, ground, beef, onion and garlic in large skillet over medium-high heat until sausage is no longer pink and onion is tender.
3. Stir in tomatoes, tomato paste, sugar, 2 teaspoons of the salt, the basil, fennel seeds and pepper.
4. Bring to a boil over high heat.
5. Reduce heat to low.
6. Simmer, uncovered, for about 20 minutes.
7. In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of salt.
8. Spoon 1 1/2 cups of meat sauce into 13x9 inch baking dish.
9. Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella and Parmesan cheese into dish.
10. Repeat layers.
11. Cover with foil.
12. Bake at 375°F for 25 minutes.
13. Uncover.
14. Bake about 20 minutes more or until heated through.
15. Let stand 10 minutes before cutting.
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