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Shauna's Homemade Lasagna

Prep Time:

30 minutes

Cook Time:

25 Minutes

Serves:

12 Servings

Level:

Advanced

About the Recipe

A labor of love for sure, but this lasagna is a go to for me and my daughter when we are feeling adventurous in the kitchen. There are so many flavor levels (no pun intended) to this lasagna, that you taste something new each bite. Serve with some fresh garlic sourdough bread and a glass of cabernet.

Ingredients

  • 1 pound sweet Italian sausage

  • 1 pound lean ground beef

  • 1/2 cup minced onion

  • 2 cloved garlic crushed

  • 1 (28 ounce) can crushed tomatos

  • 2 (6.5 ounce) cans tomato sauce

  • 2 (6 ounce) cans tomato paste

  • 1/2 cup water

  • 2 Tablespoons white sugar

  • 4 Tablespoons chopped fresh parsley, divided

  • 1 1/2 teaspoons dried basil leaves

  • 1 1/2 teaspoon salt, or to taste

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon fennel seeds

  • 1/4 teaspoon ground black pepper, or to taste

  • 12 lasagna noodles

  • 16 ounces ricotta cheese

  • 1 egg

  • 3/4 pound mozzerella cheese sliced

  • 3/4 cup grated parmesean cheese

Preparation

Step 1


Gather all your ingredients.


Step 2


Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.


Step 3


Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally.


Step 4


Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.


Step 5


In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.


Step 6


Preheat the oven to 375 degrees F (190 degrees C).


Step 7


To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.


Step 8


Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.


Step 9


Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.


Step 10


Rest lasagna for 15 minutes before serving.


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