 |
Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 12 |
|
This is a recipe that's full of flavor. Serve with salad and garlic bread. Cook time includes simmering sauce first and resting time. Ingredients:
1/2 lb ground beef |
1/2 lb bulk italian sausage |
1 large onion, chopped |
3 garlic cloves, minced |
1 (28 ounce) can crushed tomatoes, undrained |
1 (6 ounce) can tomato paste |
1 1/2 cups water or 1 1/2 cups chicken broth |
1 cup salsa |
1 teaspoon sugar (optional...i don't use) |
1 -2 teaspoon chili powder |
1 teaspoon fennel seed |
1 teaspoon dried oregano |
1 teaspoon dried basil |
9 lasagna noodles |
1 (16 ounce) carton ricotta cheese |
1 egg, beaten |
1/4 cup fresh parsley, chopped |
salt and pepper, to taste |
4 cups shredded mozzarella cheese |
3/4 cup grated parmesan cheese |
Directions:
1. In a large skillet or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1- 3 hours, stirring occasionally. ***This can be done up to one day ahead of time.
2. While sauce is cooking, cook lasagna noodles according to package directions; drain and rinse in cold water.
3. In a bowl, combine ricotta cheese, beaten egg, parsley, and salt and pepper to taste.
4. In a greased 13-in. x 9-in. baking dish, spoon a little sauce in the bottom of casserole. Then layer in this order: 1/3 of the noodles, 1/2 of the ricotta cheese, 1/3 of the meat mixture and 1/3 of the mozzarella and 1/3 of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. Cover with aluminum foil.
5. ***This can be done ahead of time and refrigerated until ready to eat. Just leave lasagna out on counter for 30-45 minutes before baking.
6. Bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.
|
|