Ingredients
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1 lb Italian sausage
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1/2 lb ground beef
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1/2 cup finely chopped onion
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2 cloves garlic, crushed
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2 tablespoons sugar
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1 1/2 teaspoons dried basil leaves
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1/4 teaspoon pepper
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1/4 cup parsley
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4 cups canned tomatoes, undrained or 1 (35 ounce) can Italian-style tomatoes
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2 cans tomato paste
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1 tablespoon salt
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12 curly lasagna noodles
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1 (15 ounce) container ricotta cheese
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1/2 teaspoon salt
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3/4 lb mozzarella cheese, thinly sliced
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3/4 cup parmesan cheese, grated
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1 egg
Instructions
- Remove sausage from casings, chop the meat.
- In 5-qt Dutch oven, over medium heat, saute sausage, ground beef, onion and garlic.
- Break up beef with wooden spoon.
- Stir frequently, until well browned- 20 minutes.
- Add sugar, 1TBSP salt, basil, pepper, and half the parsley; mix well.
- Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon.
- Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick- 1-1/2hours.
- In large 8qt pot, bring 3qts water and 1TBSP salt to boiling.
- Add lasagna noodes, 2 or 3 at a time.
- Return to boiling; boil uncovered and stirring occasionally, 10 minutes, or just until tender.
- Drain in colander; rinse under cold water.
- Dry lasagna on paper towels.
- Preheat oven to 375 degrees.
- In medium bowl, combine ricotta, egg, remaining parsley, and salt; mix.
- In bottom of 13x9" baking dish, spoon 1-1/2 cups sauce.
- Layer with 6 lasagna noodes, lengthwise and overlapping, to cover.
- Spread with 1/2 of ricotta mixture; top with 1/3 of the mozzarella.
- Spoon 1-1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmsesan cheese.
- Repeat layering, starting with 6 lasagna noodes and ending with 1-1/2 cups sauce sprinkled with Parmesen.
- Spread with remaining sauce, top with rest of mozzarella and Parmesan.
- Cover with foil.
- Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer or until bubbly.
- Cool 15 minutes before serving.