Ingredients
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1 lb Italian sausage
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1/2 lb ground beef
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2 tablespoons garlic
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2 tablespoons sugar
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1 tablespoon salt (I never add this much)
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1 1/2 teaspoons basil
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1/2 teaspoon fennel seed
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pepper
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2 tablespoons parsley
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1 (28 ounce) can red pear tomatoes
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2 (6 ounce) cans tomato paste
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12 lasagna noodles
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1 (16 ounce) container ricotta cheese
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3/4 lb mozzarella cheese (sliced or grated)
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3/4 cup parmesan cheese
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1 egg
Instructions
- Sauté garlic, sugar, salt (I never use this much).
- Add Italian sausage, ground beef, cook until meat is brown and done.
- Add basil, fennel seeds, pepper, pear tomatoes, tomato paste.
- Cook until thick.
- Boil the 12 noodles and drain.
- Mix together ricotta cheese, egg, 2 tablespoons of parsley (if this mixture is too thick add a little milk).
- Layer sauce, 1/2 noodles, 1/2 of ricotta mixture, 1/2 mozzarella, sauce, 1/2 cup parmesan cheese, noodles, ricotta mixture, mozzarella, sauce, and rest of parmesan cheese.
- Bake at 375° for 25 minutes covered with foil, 25 minutes uncovered.
- Let set for about 10-15 minutes before cutting.