1 large egg
1/2 teaspoon salt
1 pound thinly sliced mozzarella cheese about 24
slices
1 cup freshly grated Parmesan cheese
In a large pot over medium heat, add in ground
sausage and ground beef. Use a spoon to break up
the meat into small pieces. Add in onion and
garlic and cook until meat is well browned,
stirring constantly. Stir in sugar, fresh basil,
fennel, oregano, 1/2 teaspoon salt, pepper, and
1/4 cup chopped parsley. Pour in crushed tomatoes,
tomato paste, tomato sauce, and wine. Stir well
and bring to a simmer. Reduce heat to low and
simmer 1-4 hours, stirring occasionally.
Meanwhile, place lasagna noodles into the bottom of a
pan. Pour hot tap water directly over the noodles,
making sure the pasta is completely immersed in the
water. Let them soak for 30 minutes, then drain and
discard water.
In a mixing bowl, combine ricotta cheese with egg,
remaining 2 tablespoons parsley, 1/2 teaspoon salt, and
nutmeg. Refrigerate until ready to assemble lasagna.
Preheat oven to 375 degrees. Lightly grease a deep 9x13
pan.
To assemble, spread about 1 cup of meat sauce in the
bottom of the prepared pan.
Place 4 noodles on top. Spread with 1/3 of the ricotta
cheese mixture. Top with 1/4 of mozzarella cheese
slices. Spoon 1 1/2 cups meat sauce over mozzarella,
then sprinkle with 1/4 cup parmesan cheese. Repeat
layering two more times to create three complete
layers. To finish, place a final layer of pasta,
topped with another 1 cup of meat sauce to cover the
pasta. Top with remaining mozzarella and Parmesan
cheese. Cover loosely with aluminum foil.
Bake in preheated oven for 25 minutes. Remove foil,
and bake an additional 25 minutes to allow cheese to
brown. Serve hot.
After preparing and assembling your lasagna, you can
cover and refrigerate for up to 48 hours before
baking. Alternative to boiling noodles Place
regular lasagna noodles in a container, like a 9 by
13 pan, and pour hot water over them. Let them soak
for 30 minutes and they’ll be tender enough to use
in the recipe.
Originally Submitted
1/16/2021
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