Our Crazy Life

Raising three kids just one day at a time

World’s Best Lasagna March 18, 2009

1 lb Italian sausage
1 lb lean ground beef
1/2 cup chopped onion
4 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans tomato sauce
1/2 cup water
2 tbs white sugar
1 1/2 tsp basil
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 tsp salt
1/4 tbs ground black pepper
4 tbs chopped fresh parsley
12 lasagna noodles
16 oz ricotta cheese
1 egg
1/2 tsp salt
2 lbs shredded mozzarella cheese
1 cup grated Parmesan cheese

1. 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, 1/2 tbs salt, pepper and 2 tbs fresh parsley.  Cover and simmer for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil.  Cook lasagna noodles in boiling water for 8-10 minutes.  Drain noodles and rinse with cold water.  In a mixing bowl, combine ricotta cheese, egg, remaining fresh parsley and 1/2 tsp salt.
3. Preheat oven to 375° F
4. 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.  Top with a third of the mozzarella cheese.  Spoon 1 1/2 cups meat sauce over mozzarella and sprinkle with 1/3 cup Parmesan cheese.  Repeat layer and top with remaining mozzarella and Parmesan cheese.  Cover with foil; to prevent sticking, either spray foil with cooking spray or make sure foil doesn’t touch the cheese.
5. Bake in preheated oven for 25 minutes.  Remove foil and bake and additional 25 minutes.  Cool for 15 minutes before serving.

This is a true labor of love, but well worth the effort!


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