Growing up I wasn’t the biggest fan of lasagna. I thought itwas just okay, but it wasn’t something I craved. I think the ricotta cheese wassomething I didn’t enjoy. For me; it was a bit too tangy. Maybe if it had morecheese in it than ricotta I would have enjoyed it more. Fast-forward 20 yearslater; and I have become a big fan of lasagna. I think the reason for this isnow I can look for my own recipes and try them myself. Plus, I can add a ton ofcheese if I so desire. Well, a while back I came across this recipe.It had great reviews, and though the recipe seemed a bit daunting with all the ingredients;I was eager to give it a whirl. I’m really glad I did. It’s probably the best lasagna I’ve ever had. You make your own meat sauce, it has a ton of cheese(and, yes, even ricotta), and it makes a ton of it. I made this the othernight; and my Dad raved that it’s one of the best things he’s ever had even inrestaurants. So, go make it and you will not regret it one bit. Enjoy!
Ingredients:1 lb. sweet Italian Sausage (or just regular Italian sausage)3/4 lb. lean ground beef½ cup minced onion2 cloves garlic, minced1 (28 oz) can crushed tomatoes2 (6 oz) cans tomato paste2 (6 oz) cans tomato sauce½ cup water2 tbsp white sugar1 ½ tsp dried basil leaves½ tsp fennel seeds1 tsp Italian seasoning1 tbsp salt¼ tsp ground black pepper4 tbsp chopped fresh parsley12 lasagna noodles16 oz ricotta cheese1 egg½ tsp salt¾ lb. mozzarella cheese¾ cup grated Parmesan cheese
First, get out your Dutch oven or large pot; and sauté the ground beef,sausage, onion, and garlic over medium heat until well browned. Next, stir inthe tomato paste, crushed tomatoes, tomato sauce, and water. Then, season withthe sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and 2 tbsp ofthe parsley. Simmer, covered, for about an hour and a half. Stir occasionally.
About an hour and fifteen minutes into the sauce simmering; take out alarge pot and pour water and a little salt to cook the noodles in. Bring to aboil and cook the lasagna noodles for about 8 to 10 minutes. Drain noodles andrinse with cold water. Set aside.
In a mixing bowl; combine the ricotta cheese, egg, ½ tsp salt, andremaining parsley. Stir well.
Preheat your oven to 375 degrees.
Get out a 9x13 baking dish and pour 1 ½ cups of the meat sauce into thebottom of the dish. Spread the meat sauce. Next, arrange 6 of the noodleslengthwise across the meat sauce and spread half the ricotta mixture over thenoodles, evenly. Top with a third of the mozzarella slices and then spoon 1 ½cups of the meat sauce over the mozzarella and sprinkle ¼ cup of the Parmesancheese. Repeat the layers, and top with remaining mozzarella and Parmesancheeses. Take some foil out to cover the baking dish; but first spray the foilwith cooking spray so the cheese does not stick. Bake in the oven for 25minutes. Then, remove the foil and bake for an additional 25 minutes. Cool for15 minutes before serving. Enjoy!
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