3. Sausage Lasagna
What you need:
9 lasagna noodles
1 and a quarter pounds of mild Italian sausage
¾ pound ground beef
Medium onion, diced
3 cloves of minced garlic
A 28-ounce can and a 15 ounce can of crushed tomatoes
2 six-ounce cans of tomato paste
⅔ cups of water
2 tbsp sugar
3 tbsp minced parsley
2 tsp basil
¾ tsp fennel seed
Salt and pepper to taste
1 large egg, beaten
15 ounces ricotta cheese
4 cups shredded mozzarella cheese
¾ cup parmesan
To make:
Cook the lasagna noodles according to package directions. In a dutch oven cook the sausage, beef, and onion. Add in the garlic. Drain. Stir in the tomatoes, water, tomato paste, sugar, parsley, basil, fennel, and a dash of salt and pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Stir occasionally.
In a bowl, mix the egg, ricotta, and some salt. Preheat the oven to 375 degrees. Spread 2 cups of the meat sauce into the bottom of a baking dish. Layer with 3 noodles and then the ricotta mix. Top with mozzarella and parmesan. Repeat the layers 2 more times. Bake for 25 minutes covered and then an additional 25 minutes uncovered.