lasagna photo
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Lasagna

Chef
lasagna photo

Lasagna

Florence
Course Pasta
Cuisine Italian

Ingredients
  

  • 1 lb. sweet Italian sausage
  • 1 lb. lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic crushed
  • 1 - 28 oz can crushed tomatoes
  • 2 - 6 oz cans tomato paste
  • 2 - 6.5 oz. cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese shredded
  • 3/4 cup grated Parmesan cheese

Instructions
 

  • In large stock pot, cook sausage, beef, onion, and garlic over medium heat.
  • Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
  • Season with sugar, basil, Italian seasoning, 1 tablespoon 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. (If you prefer you can use the no cook noodles).
  • In a bowl combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375° F
  • 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.
  • 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.
  • pan lasagna photo