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lasagna noodles Italian sausage ground beef onions garlic tomatoes tomato paste sugar salt basil fennel seeds black pepper Ricotta cheese eggs parsley flakes olives Mozzarella cheese Parmesan
Viewed: 58 - Published at: 5 years agoIngredients
- 2 pounds lasagna noodles uncooked
- 1 pound italian sausage
- 2 pounds ground beef
- 1 cup onions chopped
- 2 cloves garlic minced
- 28 ounces tomatoes canned, cut-up drained
- 2 cups tomato paste
- 2 teaspoons sugar
- 2 teaspoons salt divided
- 2 teaspoons basil dried and crushed
- 2 teaspoons fennel seeds
- 4 teaspoons black pepper
- 15 ounces ricotta cheese
- 1 each eggs beaten
- 1 tablespoon parsley flakes
- 1 cup olives pitted, sliced
- 4 cups mozzarella cheese shredded
- 3/4 cups parmesan, parmigiano-reggiano cheese, grated grated
Method
- Prepare lasagna according to package directions; drain.
- Cook sausage, ground, beef, onion and garlic in large skillet over medium-high heat until sausage is no longer pink and onion is tender.
- Stir in tomatoes, tomatoe paste, sugar, 2 teaspoons of the salt, the basil, fennel seeds and pepper.
- Bring to a boil over high heat.
- Reduce heat to low.
- Simmer, uncovered, for about 20 minutes.
- In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of salt.
- Spoon 1 1/2 cups of meat sauce into 13x9 inch baking dish.
- Layer 13 each of the lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella and Parmesan cheese into dish.
- Repeat layers.
- Cover with foil.
- Bake at 375F (190C) for 25 minutes.
- Uncover.
- Bake about 20 minutes more or until heated through.
- Let stand 10 minutes before cutting.
