Lasagna

kGC

Ingredients

1. 1 pound sweet Italian sausage
2. 3/4 pound lean ground beef
3. 1/2 cup minced onion
4. 2 cloves garlic, crushed
5. 1 (28 ounce) can crushed tomatoes
6. 2 (6 ounce) cans tomato paste
7. 2 (6.5 ounce) cans canned tomato sauce
8. 1/2 cup water
9. 2 tablespoons white sugar
10. 1 1/2 teaspoons dried basil leaves
11. 1/2 teaspoon fennel seeds
12. 1 teaspoon Italian seasoning
13. 1 tablespoon salt
14. 1/4 teaspoon ground black pepper
15. 4 tablespoons chopped fresh parsley
16. 12 lasagna noodles
17. 16 ounces ricotta cheese
18. 1 egg
19. 1/2 teaspoon salt
20. 3/4 pound mozzarella cheese, sliced
21. 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. 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.

Simmer, covered, for about 1 1/2 hours,

stirring occasionally.

2. 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. In a mixing

bowl, combine ricotta cheese with egg,

remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190

degrees C).

4. 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 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.

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.

5. Bake in preheated oven for 25 minutes.

Remove foil, and bake an additional 25

minutes. Cool for 15 minutes before

serving.