n 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.
2. 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.
3. Preheat oven to 375 degrees F (190 degrees
C).
4. 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
12/26/2012
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