1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped

1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper

2 lasagna noodles
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese

Brown the ground beef, Italian sausage, onions, and garlic in a pot big enough to hold the tomato sauce too. Drain the fat once the meat is browned.

Add the crushed tomatoes, tomato sauce, tomato paste, the water, sugar, fennel seed, basil, parsley, salt, Italian seasoning, and the pepper and stir into the cooking meat. Cover the pot and let the meat sauce simmer for at least an hour; longer is better.

Soak the lasagna noodles in hot water for 15 minutes.

Put the ricotta in a mixing bowl and grate fresh nutmeg over it. Add 1 egg and 2 tablespoons fresh chopped parsley and mix together with a spoon.

Build the lasagna layers in a 9” x 13” inch baking pan. Spread 2 cups (480 mL) of meat sauce on the bottom of the pan. Cover the layer of sauce with some of the noodles. Spread half of the ricotta cheese mixture over the layer of noodles. Spread half of the mozzarella cheese over the ricotta layer. Sprinkle half of the Parmesan cheese over the mozzarella layer.

Repeat the process to create a second layer, then cover the second layer with the remaining meat sauce. Sprinkle the remaining cheese on top.

Cover with foil and bake in preheated oven at 350 for 25 minutes. Remove the foil and bake uncovered for another 25 minutes. Remove from the oven and allow to cool for approximately 15 minutes.

Serves 12 people

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