Lasagna

Serves 2 pans
Ingredients
  • 2 lb sweet Italian sausage
  • 1 lb lean ground beef
  • 1 cup minced onion
  • 4 cloves garlic, crushed
  • 2 (28 oz) can crushed tomatoes
  • 4 (6 oz) cans tomato paste
  • 4 (6.5 oz) cans canned tomato sauce
  • 1 cup water
  • 4 Tbsp white sugar
  • 1 Tbsp dried basil leaves
  • 1 tsp fennel seeds
  • 2 tsp Italian seasoning
  • 2 Tbsp salt
  • ½ tsp ground black pepper
  • 4 Tbsp chopped fresh parsley
  • 32 oz ricotta cheese
  • 8 fl oz alfredo sauce (optional)
  • 2 eggs
  • 1 tsp salt
  • 24 lasagna noodles
  • 1½ lb mozzarella cheese, sliced
  • 1½ cup grated Parmesan cheese
Directions
  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 Tbsp salt, pepper, and 2 Tbsp parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Cheese mixture - In a mixing bowl, combine ricotta cheese with eggs, remaining parsley, 1/2 tsp salt and alfredo sauce (optional).
  3. Assembly - Start with a thin layer of meat sace, then arrange noodles lengthwise in the bottom of a 9x13 inch baking dish. Spread layer of meat sauce over the noodles.
  4. Layer ricotta cheese mixture using a piping bag. Top with mozzarella and parmesan cheese.
  5. Repeat layers 2 more times.
  6. Baking - Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake @ 350F for 90 mins.