Classic Lasagna

Serves: 12

Prep + Cook Time: 3 hours

Calories: 444 per serving

Ingredients:

• 1 lb sweet Italian sausage

• 1 lb ground beef

• 1/2 c. white onion, chopped

• 2 cloves garlic, chopped

• 28 oz can of crushed San Marzano tomatoes

• 16 oz tomato sauce

• 12 oz tomato paste

• 1/2 c. water

• 2 tbsp granulated sugar

• 1 tsp fennel seeds

• 2 tsp fresh basil leaves, chopped

  4 tbsp fresh Italian parsley, chopped, divided

• 1 tsp salt

• 1 tsp Italian Seasoning

• 1/2 tsp ground pepper

• 12 lasagna noodles

• 23 oz ricotta cheese

• 1/2 tsp grated nutmeg

• 1 egg

• 2 cups or more of shredded mozzarella cheese

• 6 oz or more of shredded Parmesan cheese

Directions:

1. Preheat oven to 350 degrees.

2. Brown the ground beef, Italian sausage, onions and garlic in a Dutch oven over medium low until onions are translucent (it will take 6 to 9 minutes to brown the meat). You can drain the meat before proceeding, I do not.

3. Add the can of crushed tomatoes, tomato sauce, tomato paste and 1/2 c. water. Gently stir until combined.

4. Add the sugar, fennel seeds, basil, 2 tbsp Italian parsley, salt, Italian Seasoning and pepper. Stir well. Cover the pot and let the meat sauce simmer on low heat for 90 minutes.*

5. While the meat sauce is simmering, soak the lasagna noodles in hot water for 15 minutes.

6. While the noodles are soaking, add the ricotta cheese, nutmeg, egg and 2 tbsp Italian parsley to a large bowl and mix together.

7. Once meat sauce has finished simmering and noodles have soaked, begin to build the layers of the lasagna. Start by spreading 2 c. of the meat sauce on the bottom of your pan.

8. Remove 6 noodles from the water bath and shake off excess water. Lay these noodles across the layer of sauce.

9. Spread half of the ricotta cheese mixture over the layer of noodles.

10. Spread half of the mozzarella cheese over the ricotta layer, then spring half of the Parmesan cheese over the mozzarella layer.

11. Spread 2 cups of meat sauce over the cheese layer.

12. Lay down the next layer of 6 noodles.

13. Spread the remaining ricotta mixture over the noodles.

14. Spread the mozzarella and Parmesan cheese over this, reserving some cheese for the top of the lasagna.

15. Spread the last layer of meat sauce on the cheeses. Sprinkle remaining cheese on top.

16. Cover with foil and bake in preheated oven for 25 minutes. Remove foil and bake uncovered for another 25 minutes. Remove from oven and allow to cool for approximately 15 minutes.

*You can make the meat sauce the night before you plan to make and serve the lasagna. This gives the sauce time to meld together.

Adapted from MyLasangaRecipe.com (now defunct)