Cook sausage, ground beef, onion and garlic in
large skillet over medium high heat until sausage
is no longer pink and onion is tender. Stir in
tomatoes, tomato paste, mushrooms, sugar, 2 tsp
salt, basil, fennel seeds and pepper. Bring to a
boil over high heat. Reduce heat and simmer,
uncovered, about 20 min.
Cook and drain lasagna.
Preheat oven to 350 degrees. Combine Ricotta, egg,
parsley and 1/2 tsp salt.
In a 13 by 9 pan, 1 1/2 cups meat sauce, then 1/3
each of lasagna, remaining meat sauce, Ricotta
mixture, mozzarella, and Parmesan cheese. Repeat.
Cover with foil. Bake 25 min. Uncover and bake
20 min. more, or until heated through. Let stand
10 min. before cutting.
Serving
Suggestions
Bake 45 min.
Originally Submitted
12/28/2012
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