About the Recipe
A meal in itself, perfect with some sourdough bread anytime. This freezes well and can be cut into individual servings and frozen.
Catagories
Entree
Source
Bob
Ingredients
1 lb Italian Sausage(hot or sweet)
1 lb Ground Beef, lean
1/2 cup Onion, minced
3 Garlic Cloves, crushed
1 can Crushed Tomatoes, 28 oz
2 can Tomatto Paste, 6 oz cans
2 can Tomato Sauce, 6.5 oz cans
1/2 cup Water
2 tbsp Sugar
2 tsp Basil Leaves, dried
1/2 tsp Fennel Seeds
1 tsp Italian Seasoning
1 1/2 tsp Salt to taste
1/2 tsp Pepper
4 tbsp Parsley, fresh chopped
12 Lasagna Noodles
10 oz Ricotta Cheese
22 oz Mozzerella Cheese
2 Eggs, hard boiled
3/4 cup Parmesean Cheese
Red Wine usually 1 to 2 cups to taste
Butter can be added if the sauce is acidic
Preparation
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, teaspoon salt, pepper, and tablespoons parsley. Simmer, covered, for about 2 to 3 hours, stirring occasionally. Wine and or butter can be added, during the last hour, to your taste.
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 parsley, and teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
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 one half of the ricotta cheese mixture. Top with a third of 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.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.