This lasagna recipe takes a little work, but it is so satisfying and filling that it's worth it!
Ingredients
- sweet Italian sausage: 1 pound
- lean ground beef: 0.75 pound
- onion: 0.5 cup (minced)
- garlic: 2 clove (crushed)
- tomatoes: 1 can (28 ounce can, crushed)
- canned tomato sauce: 2 cans (6.5 ounce cans)
- tomato paste: 2 cans (6 ounce cans)
- water: 0.5 cup
- white sugar: 2 Tbsp
- parsley: 4 Tbsp (fresh; divided, chopped)
- basil leaves: 1.5 tsp (dried)
- salt: 1.5 tsp (divided, to taste)
- italian seasoning: 1 tsp
- fennel seeds: 0.5 tsp
- ground black pepper: 0.25 tsp
- lasagna noodles: 12 piece
- ricotta cheese: 16 ounces
- egg: 1 piece
- mozzarella cheese: 0.75 pound (sliced)
- Parmesan cheese: 0.75 cup (grated)
Metric Conversion
Stages of cooking
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Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. 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. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.
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Preheat the 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 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. 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.
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Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Rest lasagna for 15 minutes before serving.
