Lasagna

2012-07-13
lasagna
  • Yield : 1
  • Servings : 12
  • Prep Time : 30m
  • Cook Time : 2:30 h
  • Ready In : 3:15 h

Ingredients

  • 455 g sweet Italian sausage
  • 340 g lean ground beef
  • 80 g minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 364 g canned tomato sauce
  • 120 ml water
  • 25 g white sugar
  • 1 g dried basil leaves
  • 1 g fennel seeds
  • 2 g Italian seasoning
  • 20 g salt
  • 0.5 g ground black pepper
  • 15 g chopped fresh parsley
  • 12 lasagna noodles
  • 455 g ricotta cheese
  • 1 egg
  • 3 g salt
  • 340 g mozzarella cheese, sliced
  • 60 g grated Parmesan cheese

Method

Step 1

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Step 2

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt

Step 3

Preheat oven to 375 degrees F (190 degrees C).

Step 4

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of 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.

Step 5

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Ravioli with salsa rossa, goats cheese and spinach

    Ravioli with salsa rossa, goats cheese and spinach

  • tomato-canape

    Tomato Canape’

  • Spinach-Gorgonzola-Pasta

    Spinach and Gorgonzola Pasta

Nutritional Info

This information is per serving.

  • Protein

    29.7g
  • Calories

    448
  • Fat Total

    21.3g
  • Cholesterol

    84mg
  • Sodium

    1788mg
  • Carbohydrates

    84mg
  • Dietary Fiber

    4g

Recipe Comments

Post A Comment

You must be logged in to post a comment.