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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Take a little bit longer than other lasagna recipes....but oh so worth it! Ingredients:
1 lb sweet italian sausage |
3/4 lb lean ground beef |
1/2 cup onion, minced |
2 garlic cloves, crushed |
1 (28 ounce) can crushed tomatoes |
2 (6 ounce) cans tomato paste |
3 (6 1/2 ounce) cans canned tomato sauce |
1/2 cup dry red wine |
2 tablespoons white sugar |
1 1/2 teaspoons dried basil leaves |
1/2 teaspoon fennel seed |
1 teaspoon italian seasoning |
3/4 tablespoon salt |
1/4 teaspoon ground black pepper |
4 tablespoons fresh parsley, chopped |
12 lasagna noodles |
16 ounces ricotta cheese |
1 egg |
1/4 teaspoon salt |
3/4 lb mozzarella cheese |
3/4 cup parmesan cheese, grated |
Directions:
1. Cook sausage, ground beef, onion, and garlic over medium heat in frying pan until browned.
2. Drain all liquid.
3. Stir in crushed tomatoes, tomato paste, tomato sauce and wine.
4. Season with sugar, basil, fennel seeds, Italian seasoning, 3/4 tablespoon salt, pepper, and 2 tablespoons parsley.
5. Soak lasagna sheets in hot salted water for about 20-30 minutes
6. Drain noodles.
7. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/4 teaspoon salt.
8. Preheat oven to 375 degrees F (190 degrees C).
9. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
10. Arrange 4 noodles lengthwise over meat sauce.
11. Spread with one third of the ricotta cheese mixture.
12. Sprinkle some mozzarella cheese.
13. Spoon 1 1/2 cups meat sauce over mozzarella.
14. Sprinkle with 1/4 cup Parmesan cheese.
15. Repeat layers, rwice to make 3 layers.
16. Top with remaining mozzarella and Parmesan cheese.
17. Cover with foil: to prevent sticking, either spray foil with cooking spray.
18. Bake in preheated oven for 25 minutes.
19. Remove foil, and bake an additional 30 minutes.
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