INGREDIENTS
Servings: 12
Sweet Italian sausage
1 lb.
Lean ground beef
¾ lb.
Onion
½ cup, minced
Garlic
2 cloves, crushed
Crushed tomatoes
1 (28 oz.) can
Tomato paste
2 (6 oz.) cans
Canned tomato sauce
2 (6.5) cans
Water
½ cup
White sugar
2 tbsp.
Dried basil leaves
1 ½ tsp.
Fennel seeds
½ tsp.
Italian seasoning
1 tsp.
Salt
1 tbsp.
Ground black pepper
½ tsp.
Fresh parsley
4 tbsp., chopped
Lasagna noodles
12
Ricotta cheese
16 oz.
Egg
1
Salt
½ tsp.
Mozzarella cheese
¾ lb., sliced
Parmesan cheese
¾ cup, grated
Best Lasagna Ever
Prep:
30 m
Cook:
2 h 30 m
Ready in:
2 h 60 m
DIRECTIONS
  1. Put the first four ingredients (from Italian sausage to garlic) in a Dutch oven and cook over a medium heat until well browned.
  2. Add the next four ingredients (from crushed tomatoes to water) and season the mixture with the next 6 ingredients (from sugar to pepper) and 2 tbsp. parsley.
  3. Cover and let it simmer for about 1 h. 30 min. Stir occasionally.
  4. Add water to a large pot, add salt, and bring to a boil. Add lasagna noodles and cook for about 8 to 10 minutes. Drain and rinse with cold water.
  5. Add ricotta cheese, egg, 2 tbsp. parsley, and ½ tsp. salt to a mixing bowl.
  6. Heat the oven to 375° F/190° C/Gas Mark 5.
  7. Prepare a 9x13 baking dish and spread 1 ½ cups of the meat sauce in the bottom of it.
  8. Arrange 6 noodles over the meat sauce lengthwise. Spread the noodles with a half of the ricotta cheese mix and top with 1/3 of Mozzarella slices.
  9. Pour 1 ½ cups of meat sauce over Mozzarella and sprinkle with ¼ cup Parmesan.
  10. Repeat the layers and top the dish with the rest of Mozzarella and Parmesan.
  11. Cover the dish with foil making sure the foil doesn’t touch the cheese to avoid sticking.
  12. Bake for 25 minutes, then discard the foil and bake for 25 minutes more.
  13. Cool for 15 minutes before you serve the lasagna.
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