LASAGNA

lasagna.jpg

Ingredients:

  • 1/2 Pound of sweet Italian sausage
  • 6 Ounces of lean ground beef
  • 1/4 Cup of minced onions
  • 1 Clove of garlic, crushed
  • 1/2 (28 ounce) can of crushed tomatoes
  • 1 (6 ounce) can of tomato paste
  • 1 (6.5 ounce) can tomato sauce
  • 1/4 Cup of water
  • 1 Tablespoon white sugar
  • 3/4 teaspoonof dried basil leaves
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon Italian Seasoning
  • 1 1/2 teaspoons of salt
  • 1/8 teaspoon of ground black pepper
  • 2 Tablespoons chopped fresh parsley
  • 6 Lasagna noodles (we prefer to make our own pasta sheets)
  • 1/2 Pound of ricotta cheese
  • 1/2 egg
  • 1/4 teaspoon salt
  • 6 ounces of thinly sliced mozzarella cheese
  • 1/4 Cup and 2 Tablespoons of grated Parmesan cheese

Steps:

  • In a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until will browned.
  • Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
  • Season with sugar, basil, fennel seeds, Italian seasoning, 1 Tablespoon of salt, pepper, and 2 Tablespoons of parsley.
  • Simmer, covered for about 90 minutes
  • Bring a large pot of lightly salted water to a boil.
  • Cook lasagna noodles in boiling water for 8 to 10 minutes (if freshly made, follow cooking directions)
  • Drain noodles and rinse with cold water.
  • In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 teaspoon of salt.
  • Preheat over to 375 degrees
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13 inch baking dish.
  • Arrange 5 noodles lengthwise over meat sauce.
  • Spread with one half of the ricotta cheese mixture.
  • Top with a third of the mozzarella cheese slices.
  • Spoon 1 1/2 cup meat sauce over mozzarella and sprinkle with 1/4 Cup of Parmesan cheese.
  • Repeat layers and top with remaining mozzarella and Parmesan cheese.
  • Cover with foil (hint: to prevent sicking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in a preheated oven for 25 minutes.
  • Remove foil.
  • Bake an additional 25 minutes.
  • Cool for 15 minutes before serving.