The Ultimate Lasagna

Little Bee's Note:

Although making lasagna can be a little time consuming this is well worth the effort! I like to make this for company. If I say I am making DH says his mouth starts watering! LOL! This is also requested by my sister and her favorite thing I make. I don't think you will be dissapointed.

• Total Time: 2 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs 30 mins

Ingredients:

Servings: 8

• 3/4 lb sweet Italian sausage link
• 1 lb lean ground beef
• 1/2 cup finely chopped onion
• 2 garlic cloves, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6 1/2 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1 1/2 teaspoons dried basil leaves
• 1 tablespoon salt
• 1/2 teaspoon fennel seed
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 lb mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Directions:

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Drain and return to pot.
2. Stir in crushed tomatoes, tomato paste, tomato sauce,and water. Season with sugar, Basil, Fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
3. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
4. Bring a large pot of lightly salted water to a boil.
5. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. Dry noodles on some paper towels.
6. In a mixing bowl, Combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
7. Preheat oven to 375 degrees F To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
8. Arrange 6 noodles 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.
9. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
10. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
11. Bake in preheated oven for 25 minutes.
12. Remove foil, and bake an additional 15 -20 minutes.
13. Cool for 15-20 minutes before serving. This makes for easier slicing.

Reviews

[Chef #427165]

Really excellent recipe which includes all the best elements of lasagne and leaves the common 'fillings' - i.e. a thick bechamel sauce, melted hard cheeses and similar - out of the equation. This makes the meat and tomato flavours come through superbly. It could take more mozzarella on the top given the lack of a white sauce. But overall we loved it and it's better than 95% of lasagne I ate while living Italy.

[Sheri-BDB]

Another great lasagna recipe! I really enjoyed the sweet Italian sausage in it, tasted excellent. Thanks Little Bee....

[Pokey in San Antonio, TX]

Great lasagna. I didn't change a thing. I used hot bulk sausage. Thanks for posting.