Big Family Lasagna
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Before you get started make sure to preheat your oven to 375 degrees.
Get a skillet and heat to medium heat. Add the sausage, beef, onion, and garlic until well browned. After they are cooked you can add in the tomatoes, the tomato paste, tomato sauce and the water. To this you add some of the dry seasonings including sugar, basil, italian seasoning, 1 tablespoon salt, pepper, and some parsley as well. Simmer for about 90 minutes. This should give all the ingredients time to swap flavors and become amazing.
Get a large pot and fill it with water and a generous portion of salt and bring it to a boil. You can then add the lasagna noodles. They only need to cook for 8 to 10 minutes because they will finish cooking in the oven later. It is just to make them softer and a little less then al dente should be just about right.
In a mixing bowl combine the ricotta, egg and a half teaspoon of salt as well as the remaining parsley.
“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 1/2 teaspoon salt.”
To start combining the ingredients put about 1 cup of the sauce mixture in the bottom of the baking dish. Then cover with noodles. Then take half of the ricotta mixture and spread it over the noodles. Then start a layer of mozzarella over top the ricotta, and more meat sauce on top of that. Then another layer of noodles. Repeat the layers until the top, which is all mozzarella and parmesan cheese.
Before you put the lasagna in the oven cover with aluminum foil that has been coated with non-stick spray in order to keep it from sticking to the cheese as it melts. Bake for 25 minutes then take off the foil so the cheese can get a nice golden brown and finish in the oven for another 25 minutes. Allow the lasagna to cool for 15 minutes before serving. This is a hearty dish that is even better the next day as leftovers, but make sure to leave enough room for the big baking dish in your refrigerator.