Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1) Start with the following in a large pot or dutch oven:
1 lb Italian Sausage
1 lb Ground Beef
1/2 chopped Onion
2 cloves of Garlic, chopped
Brown the ingredients until onions are translucent and meat appears cooked.
Drain, but don't rinse, the meat mixture (may leave it undrained, your choice)
2) Add the following:
1 (28 oz) can Crushed Tomatoes
2 (8 oz) cans Tomato Sauce
2 (6 oz) cans Tomato Paste
1/2 Cup Water
Gently stir this into the cooked meat.
3) Add the Following:
2 Tbl. Sugar
1 tsp Fennel seed
2 tsp Frsh Chopped Basil
2 Tbl fresh chopped Italian Parsley
1 tsp Salt
1 tsp Italian Seasoning (OMIT if using crushed tomatoes w/seasoning)
1/2 tsp ground Pepper
Cover pot and simmer on low heat for 1? hours
4) Soak Lasagna Noodles in Hot tap water for 15 minutes.
5) While noodles are soaking prepare the cheese filling:
Mix the following with a spoon:
24 oz of rooom temperature Ricotta
1/2 tsp ground nutmeg
1 Egg
2 Tbl Fresh chopped Italian Parsley
6) Build the Lasagna:
Use a 9x13 inch baing pan with 2", or higher, sides
Spread 1? C of meat sauce on bottom of pan
Remove Lasanga noodles from water and shake off excess water
Lay 6 noodles on top of sauce
Spread ? Ricotta cheese mixture (use pastry gun)
Spread ? Mozzarella cheese
Spread ? Parmesan cheese
Spread 1? C meat Mixture
Lay 6 noodles on top
Repeat until finished (meat mixture should be final final layer) but reserve a small amount of the mozzarella nd parmesan to sprinkle on top
7) Cover with Foil
Bake in preheated oven at 350 degrees for 2 hours
Remove foil and continue baking for 30 more minutes
Allow to cool for 15 minutes before cutting.
