Lasagna

 

Enjoy this recipe. Have it with family or friends, it’s so yummy.

 

1 pound sweet Italian sausage

¾ pound lean ground beef

½ cup minced onion

2 cloves garlic, crushed

1 (28-ounce) can of crushed tomatoes

2 (6.5 ounces) cans of canned tomato sauce

2 (6-ounce) cans of tomato paste

½ cup water

2 tablespoons white sugar

4 tablespoons chopped fresh parsley, divided

1 ½ teaspoon dried basil leaves

1 ½ teaspoons salt, divided, or to taste

1 teaspoon Italian seasoning

½ teaspoon fennel seeds

¼ teaspoon ground black pepper

12 lasagna noodles

16 ounces of ricotta cheese

1 egg

¾ pound mozzarella cheese, sliced

¾ cup grated Parmesan cheese

 

In a Dutch oven, brown the sausage, ground beef, onion, and garlic over medium heat. Combine crushed tomatoes, tomato sauce, tomato paste, and water in a mixing bowl. Season with 1 teaspoon salt, 2 tablespoons parsley, basil, 1 teaspoon Italian seasoning, fennel seeds, and pepper. Cover and simmer for 1 1/2 hours, stirring periodically. Warm up a big saucepan of gently salted water. Cook lasagna noodles for 8 to 10 minutes in boiling water. Rinse the noodles with cold water after draining them. Combine the ricotta cheese, egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a mixing dish. Spread 1 1/2 cups of beef sauce in the bottom of a 913-inch baking dish to start. Lay 6 noodles lengthwise on top of the meat sauce. Spread 1/2 of the ricotta cheese mixture on top. Add a third of the mozzarella cheese slices on top. Distribute 1 1/2 cups meat sauce over mozzarella and top with 1/4 cup Parmesan cheese. Layer again, finishing with the remaining mozzarella and Parmesan cheese. To prevent sticking, spray the foil with cooking spray or make sure the foil does not touch the cheese.

Cook for 25 minutes in a preheated oven. Bake for a further 25 minutes after removing the foil. Allow lasagna to rest for 15 minutes before serving.

Heat the oven to 375° F.