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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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I found this recipe when I first got married, over 40 years ago, in a magazine. It's the only lasagna I've ever made - everyone loves it. The recipe has now been handed down to the next generation in our family! I know there's a lot of recipes on here for lasagna, but my boys think this one is special! Ingredients:
1 lb hot italian sausage |
1 lb lean ground beef |
1/2 cup onion, finely chopped |
2 garlic cloves, crushed |
2 tablespoons sugar |
1 tablespoon salt |
1 1/2 teaspoons dried basil |
1/2 teaspoon fennel seed |
1/4 teaspoon black pepper |
1/4 cup parsley, chopped |
4 cups canned tomatoes, undrained or italian-style crushed tomatoes |
2 (6 ounce) cans tomato paste |
1 tablespoon salt |
12 lasagna noodles |
1 (15 ounce) container ricotta cheese |
1 egg |
1/2 teaspoon salt |
1 lb mozzarella cheese, thinly sliced |
1 (3 ounce) jar parmesan cheese |
Directions:
1. Remove sausage meat from outer casings, chop meat. In 5 quart dutch oven, over a medium high heat, saute sausage, beef, onion and garlic, stirring frequently until browned (about 20 minutes). Drain excess fat.
2. Add sugar, 1 tbsp salt, basil, fennel, pepper and half of the parsley and mix well. Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon. Bring to a boil, reduce heat; simmer, covered and stirring occasionally until thick - 1 1/2 hours.
3. Bring 3 qts. water and 1 tbsp salt to a boil. Add lasagna noodles, two or three at a time. Return to boiling, boil uncovered and stirring occasionally, 10 minutes or just until tender. Drain in colander, rinse under cold water. Dry lasagna on paper towels.
4. Preheat oven to 375. In medium bowl, combine ricotta, egg, remaining parsley and salt. Mix well.
5. In bottom of 13x9 inch baking dish, spoon 1 1/2 cups sauce. Layer with 6 lasagna lengthwise and overlapping to cover. Spread with half of ricotta mixture, top with a third of the mozzarella. Spoon 1 1/2 cups sauce over cheese. Sprinkle with 1/4 cup Parmesan. Repeat layering, starting with 6 lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan. Spread with remaining sauce; top with the rest of the mozzarella and Parmesan. Cover with non-stick foil, tucking around edges.
6. Bake 25 minutes; remove foil; bake, uncovered 25 minutes longer or until bubbly. Cool for 15 minutes before cutting!
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