Recipe

Hosted By
DnD

		World's Best Lasagna
		Serving Size - 12
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 pound sweet or hot Italian sausage

1 pound lean ground beef

1/2 minced onion

4 cloves garlic, minced

28 ounce can crushed tomatoes

12 ounce can tomato paste

15 ounce can tomato sauce

1/2 cup water

2 tablespoons white sugar

2 teaspoons dried basil leaves

1 teaspoon fennel seeds

1 teaspoon Italian seasoning

1/4 teaspoon ground black pepper

6 tablespoons chopped fresh parsley

16 lasagna noodles (large box)

32 ounces ricotta cheese

2 pound mozzarella cheese, sliced

1 cup grated Parmesan cheese

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, pepper, and 3 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally, remove cover to reduce sauce down if needed. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles. Preheat oven to 375 degrees F To assemble, spread 1 cup of meat sauce in the bottom of a 9x13 inch baking dish. Arrange half the noodles lengthwise over meat sauce. Spread half the mozzarella on noodles then spread half the ricotta cheese followed by half the meat sauce then half the Parmesan. Repeat the same layer again. Cover with foil, bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.