Ingredients
Original recipe makes 12 servings
1 pound sweet Italian sausage
3/4 pound lean ground beef
1 cup minced onion
3 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
3 cans tomato paste
3 cans canned tomato sauce
1/3 cup water
3 tablespoons white sugar
2 teaspoons dried basil leaves
1 teaspoon fennel seeds
1/2 teaspoon Italian seasoning
1 1/2tablespoon salt
1/2 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
1.In a oven, cook ground beef, onion,sausage, and garlic over medium heat until well browned. Add in tomato paste, tomato sauce,crushed tomatoes, and water. Season with basil, fennel seeds, sugar, salt, pepper, and 4 tablespoons parsley. Simmer, covered, for about 50 minutes , stirring occasionally.
2.Take a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 minutes. Drain pasta, and rinse with cold water. In a medium bowl mix together ricotta cheese with egg, remaining parsley, salt.
3.Preheat oven to 375 degrees F (190 degrees C).
4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a baking dish. Arrange 6 pasta 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.
5.Bake in preheated oven for 30 minutes. Remove foil, and bake an additional 20 minutes. Cool for 10 minutes before serving.
