Recipe Instructions:
Ingredients
1/2 pound lasagna noodles OR 1 whole box Oven-Ready
1 lb Italian sausage
1/2 lb ground beef
1 cup onion chopped
2 cloves garlic minced
28 ounces tomatoes cut up (undrained)
12 ounces tomato paste
2 teaspoons sugar
2 teaspoons salt
1 1/2 teaspoons dried basil leaves
1/2 teaspoons fennel seed
1/4 teaspoons pepper
15 ounces ricotta cheese
1 large egg beaten
1 tablespoon parsley flakes or 2 teaspoons fresh minced parsley
1/2 teaspoons salt
4 cups shredded mozzarella cheese
3/4 cup Parmesan cheese grated
Instructions
Preheat oven to 375 F.
In large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat; simmer 20 minutes.
Fill a baking pan with hot tap water and place the uncooked noodles into the water. Set aside.
In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1 1/2 cups of meat sauce into 13 x 9 inch baking dish. Layer one-third each lasagna, meat sauce, ricotta mixture, Mozzarella cheese, and Parmesan cheese. Repeat layers two more times.
Cover with aluminum foil. Bake in preheated oven for 25 minutes.
Uncover, bake until hot and bubbly, about 20 minutes longer.
If top is not browned enough, you can turn the temperature of the oven up to 500 F and baked for a few more minutes. Be sure to WATCH and check every couple of minutes as it will brown quickly!
Let stand 10 minutes before cutting.
