Ingredients:
- Italian sausage – Choose mild or hot, whichever you prefer.
- Ground beef – Use lean or extra lean so you don’t have to drain any fat.
- Onion and garlic – I like to use white onion for this recipe. Use as much or as little garlic as you like!
- Tomatoes – I use a can of each crushed tomatoes, tomato sauce, and tomato paste.
- Water – Use as much or as little as you need to get your preferred consistency.
- Sugar – The sugar cuts through some of the acidity from all the tomatoes, so use as much, as little, or none at all if you prefer.
- Seasonings – Fresh basil and parsley, fennel seeds, and Italian seasoning.
- Salt and pepper – Season to taste.
- Ricotta – You can use fromage blanc, cottage cheese, or mascarpone instead.
- Egg – This is what will bind your cheese mixture together. I used a large egg.
- Lasagna noodles – Buy the noodles that say “oven ready” on the box, trust me, you’ll thank me. This way no boiling noodles is necessary. So much easier.
- Cheese – I used both Parmesan and mozzarella.
Instructions:
- Make the sauce: Brown the sausage, beef, onion, and garlic over medium heat until the meats are fully cooked. Add the rest of the sauce ingredients and simmer, covered, for 1 1/2 hours, stirring occasionally.
- Prepare the cheese mixture: In a medium size bowl, mix the ricotta, egg, and parsley together.
- Assemble the lasagna: Preheat the oven to 375F. Spread about 1 1/2 cups of the meat sauce in the bottom of your lasagna dish. Arrange 4 noodles over the sauce, then spread 1/2 the ricotta mixture over the noodles. Layer 1/3 of the mozzarella, another 1 1/2 cups meat mixture, 1/4 cup Parmesan, then repeat the layers with the remaining ingredients finishing with mozzarella and parmesan.
- Bake the lasagna: Cover the lasagna with foil. Spray the side of the foil facing the lasagna with cooking spray to avoid sticking. Bake for 25 minutes, remove the foil, then bake for another 25 minutes. Let the lasagna rest for 15 minutes before slicing and serving.
Hope You Enjoy
Tags:
Main Dishes