In a Dutch oven, cook sausage, ground beef, onion, and garlic
over medium heat until well browned. Stir in crushed tomatoes,
tomato paste, tomato sauce, and water. Season with sugar, basil,
fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2
tablespoons parsley. Simmer, covered, for about 1 1/2 hours,
stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna
noodles in boiling water for 8 to 10 minutes. Drain noodles, and
rinse with cold water. In a mixing bowl, combine ricotta cheese with
egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of
a 9x13 inch baking dish. Arrange 6 noodles lengthwise over
meat sauce. Spread with one half of the ricotta cheese mixture.
Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups
meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan
cheese. Repeat layers, and top with remaining mozzarella and
Parmesan cheese. Cover with foil- to prevent sticking, either
spray foil with cooking spray, or make sure the foil does not
touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an
additional 25 minutes. Cool for 15 minutes before serving.
Originally Submitted
4/26/2012
0 Out of 5 from
0 reviews
You can add this World's Best Lasagna recipe to your own private DesktopCookbook.