Categories: Casserole, Ground Beef, Lasagna, Main Dish, Pork
Ingredients
- 1 lb sweet Italian sausage link
- 3/4 lb lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic , crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6 1/2 ounce) cans tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seed
- 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 lb mozzarella cheese , sliced
- 3/4 cup grated parmesan cheese
Directions
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In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
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Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
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Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
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Simmer, covered, for about 1 1/2 hours, stirring occasionally.
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Bring a large pot of lightly salted water to a boil.
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Cook lasagna noodles in boiling water for 8 to 10 minutes.
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Drain noodles, and rinse with cold water.
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In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
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Preheat oven to 375 degrees F (190 degrees C).
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To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
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Arrange 6 noodles lengthwise over meat sauce.
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Spread with one half of the ricotta cheese mixture.
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Top with a third of mozzarella cheese slices.
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Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
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Repeat layers, and top with remaining mozzarella and Parmesan cheese.
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Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
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Bake in preheated oven for 25 minutes.
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Remove foil, and bake an additional 25 minutes.
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Cool for 15 minutes before serving.