1 lb sweet Italian sausage 
1 lb ground beef
1/2 cup chopped onions
2 cloves garlic, chopped
1 (28 oz) can crushed tomatoes
2 (8 oz) cans tomato sauce
2 (6 oz) cans tomato paste
1/2 cup water
2 Tbsp white sugar
2 tsp fresh basil leaves, chopped
4 Tbsp fresh parsley, chopped and divided
1 tsp salt
1 tsp Italian seasoning
1/2 tsp ground pepper
23 oz ricotta cheese
1/2 tsp nutmeg
1 egg
1 lb shredded mozzarella cheese
1 cup fresh grated Parmesan cheese
12 Lasagna Noodles
Brown the ground beef, Italian sausage, onions and garlic in large Dutch oven over medium-low heat until browned, about 6-9 minutes. Drain.
Add crushed tomatoes, tomato sauce, tomato paste and water. Gently stir into meat. Add sugar, basil, 2 Tbsp parsley, salt, Italian seasoning and pepper. Gently stir into sauce. Cover and simmer for 1 1/2 hours.
Get noodles soaking in hot water for 15 minutes. Meanwhile, mix together ricotta cheese, nutmeg, egg and remaining 2 Tbsp parsley.
Using a 9x13” pan, layer first 2 cups of meat sauce on bottom of pan, then 6 noodles, half ricotta cheese mixture, half mozzarella and half parmesan. Repeat all layers, saving a little cheese for the top, then add remaining meat and cheese.
Cover with foil. Bake in preheated oven at 350 for 25 minutes. Remove foil and bake uncovered for another 25 minutes. Remove from oven and allow to cool for approximately 15 minutes.
Serves 12.
No comments:
Post a Comment