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Kathy's Favorite Lasagna

StacyStacy
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Ingredients

  • 1 pound Italian sausage -- sweet or hot
  • 1/2 pound ground beef, extra lean
  • 1 medium onion -- finely chopped
  • 2 cloves garlic -- or more to taste
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 1/2 tablespoons dried basil
  • 1/2 tablespoon fennel seed
  • 1 tablespoon dried oregano -- crumbled
  • 1/4 teaspoon pepper
  • 1/4 cup chopped fresh parsley
  • 4 cups canned tomatoes -- undrained or 1 can 2 lb. 3oz
  • Italian style tomatoes -- undrained
  • 2 cans tomato paste -- (6 oz size)
  • 1 tablespoon salt
  • 12 lasagna noodles -- (3/4 of 1-lb pkg)
  • 15 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese -- thinly sliced
  • 3/4 cup Parmesan cheese -- fresh grated
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directions

  • 1

    In a 5 quart Dutch oven, saute sausage, ground beef, onion, and garlic, stirring frequently, until well-browned, about 20 minutes. Add sugar, 1 tablespoon salt, the basil, fennel, 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, about 1 1/2 hours. In a large pot , cook lasagna noodles until just barely tender. Drain in colander; rinse under cold water. Dry lasagna noodles on a clean dry towel. Preheat oven to 375 degrees. In medium bowl, combine ricotta, egg, remaining parsley, and 1/2 teaspoon salt; mix. In bottom of 13-by-9-by-2-inch baking dish, spoon 1 1/2 cups sauce. Layer with 6 lasagna noodles, lengthwise and overlapping,

  • 2

    to cover. Spread with half of ricotta mixture; top with third of mozzarella. Spoon 1 1/2 cups of sauce over cheese; sprinkle with 1/4 cup Parmesan. repeat layering, starting with 6 lasagna noodles and ending with 1 1/2 cups sauce sprinkled with Parmesan. spread remaining sauce; top

  • 3

    with rest of mozzarella and Parmesan. Cover with foil; tucking around edge. Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer, or until bubbly. Cool 15

  • 4

    minutes before serving.


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