Lasagna

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Lasagna

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Ingredients
  

Sauce

  • 1 lb Italian sausage sweet
  • 1 lb ground beef lean
  • 1 white onion large
  • 5 cloves garlic minced
  • 1 28 oz can crushed tomatoes 28 oz
  • 2 6 oz can tomato paste
  • 1 15 oz can tomato sauce
  • 1/2 cup white wine dry white wine: Sauvignon Blanc, Pinot Grigio,
  • 2 Tbsp white sugar
  • 1/2 cup fresh basil chopped
  • 1 tsp fennel seeds
  • 1 tsp ground oregano
  • 1/4 cup fresh parsley chopped + 2 Tbsp for ricotta mix
  • 1/4 tsp black pepper
  • 1/2 tsp salt

Lasagna

  • 1 lb lasagna noodles
  • 30 oz ricotta cheese whole milk
  • 1 egg large
  • 1/8 tsp ground nutmeg
  • 1 lb mozzarella cheese thinly sliced, about 24 slices
  • 1 cup Parmesan cheese grated
  • 1/2 tsp salt

Instructions
 

  • In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
  • Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
  • In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
  • Preheat oven to 375 degrees. Lightly grease a deep 9×13 pan.
  • To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.
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