Ingredients
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2 tablespoons olive oil
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1 large sweet onion, chopped
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1/2 lb bulk Italian sausage
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3 -4 cloves garlic, minced
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2 tablespoons chopped fresh basil or 2 teaspoons dried basil
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1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
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2 tablespoons chopped parsley
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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2 (15 ounce) cans tomato sauce
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6 ounces tomato paste
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2 tablespoons brown sugar
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12 pieces uncooked lasagna noodles
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2 (15 ounce) containers ricotta cheese
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2 large eggs
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1/4 cup grated parmesan cheese (for ricotta)
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1 teaspoon salt
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1/2 teaspoon pepper
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2 tablespoons chopped parsley
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16 ounces grated mozzarella cheese
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1 lb ground beef
Instructions
- Cook onion in olive oil in a large skillet until tender, several minutes.
- Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
- Drain fat.
- Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
- Reduce heat, cover, and simmer for 25-30 minutes.
- Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
- In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
- Preheat oven to 375°F.
- In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
- On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
- If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
- Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
- Allow to rest for 10-15 minutes before slicing and serving.