I hate lasagna. Like HATE it. But the wife loves it…and has requested I learn to make it for her. So I have…and this is the recipe I used based on the allrecipes.com “World’s Best Lasagna Recipe”…with modifications by me which frankly made it better. This takes a couple of hours total to make but it’s WORTH it, because even I like this Lasagna.
INGREDIENTS
- 1 pound sweet Italian sausage
- ¾ pound lean ground beef
- ½ cup minced onion
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 2 (6.5 ounce) cans canned tomato sauce
- 1 (6 ounce) cans tomato paste
- ½ cup water
- 2 tablespoons of honey
- 4 tablespoons chopped fresh italian parsley, divided
- 1 ½ teaspoons dried basil leaves
- 1 ½ teaspoons salt, divided, or to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seeds
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1 pound mozzarella cheese, sliced
- 1 cup grated Parmesan cheese
DIRECTIONS
- Preheat oven to 375. Scramble sausage, ground beef, onion, and garlic in a Dutch oven over medium high heat until well browned.
- Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with half the parsley, all basil, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Add the honey once it’s done and stir it in to make sure it’s thoroughly worked into the sauce.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. You want them a little “al dente”. Drain noodles, and rinse with cold water.
- In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Cover with about 1/3 of the mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
- Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes. Rest lasagna for 15 minutes before serving.
Nutrition Facts
Calories 448 |
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Total Fat 21g |
Saturated Fat 10g |
Cholesterol 82mg |
Sodium 1400mg |
Total Carbohydrate 37g |
Dietary Fiber 4g |
Total Sugars 9g |
Protein 30g |
Vitamin C 17mg |
Calcium 442mg |
Iron 4mg |
Potassium 876mg |