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
teaspoon 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
8/20/2019
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