Categories: Pasta
Ingredients
- 1 lb. sweet italian sausage
- 1 lb. ground beef
- 1/2 cup chopped onions
- 2 cloves of garlic, chopped
- 28 oz. can crushed tomatoes
- 2 (8 oz) cans of tomato sauce
- 2 (6 oz) cans of tomato paste
- 1/2 cup of water
- 2 T white sugar
- 1 t fennel seed
- 2 t fresh basil leaves chopped
- 2 T fresh italian parsley chopped
- 1 t salt
- 1 t italian seasoning
- 1/2 t ground pepper
- 12 lasagna noodles
- 23 oz ricotta cheese
- 1/2 t fresh grated nutmeg
- 1 egg
- 2 T fresh italian parsley chopped
Directions
-
Brown sausage, ground beef, onions and garlic in a pot until they start to cook. It takes about 6-9 min to brown the meat on med low temp. Remove the grease when finished browning.
-
Add crushed tomatoes, tomato sauce, tomato paste, and water. Gently stir into cooking meat.
-
Add white sugar, fennel, basil, parsley, salt, italian seasoning, and pepper. Gently stir into the sauce.
-
Cover pot and let simmer on low heat for 1 hr. 30 min. This is the ideal simmer but not mandatory. Still great after only an hour. You can make sauce 1 day ahead.
-
Soak 12 lasagna noodles for 15 minutes.
-
While noodles are soaking place ricotta cheese and nutmeg in a bowl. Add 1 egg, and parsley. Mix with spoon.
-
In 9×13 baking dish, spread 2 cups of meat sauce on bottom. Shake water off wet noodles. Lay 6 noodles across the sauce. Spread 1/2 of ricotta cheese mixture over noodles. Spread 1/2 of mozzerella cheese over ricotta. Sprinkle half of parmesan over mozzerella. Repeat saving some cheese for top. Put remaining sauce over the cheeses. Sprinkle remaining cheese on top.