Scale
Ingredients
- 1 lb. ground beef
- 1 lb. sweet Italian sausage
- 1 onion, minced
- 6 garlic cloves, crushed
- 2 (6 oz.) cans tomato paste
- 1 (28 oz.) can crushed tomatoes (fire-roasted tomatoes work great too!)
- 1 (15 oz.) can of tomato sauce
- 2 Tbsp white sugar
- 2 Tbsp dried basil leaves
- Kosher Salt & Pepper, to taste
- 1 tsp of Italian seasoning
- 5 Tbsp fresh parsley, chopped
- 12 lasagna noodles
- 1 egg
- 16 oz. ricotta cheese
- 1 lb. mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
Instructions
- Grab your Dutch oven! Begin to cook sausage, ground beef, onion, and garlic over medium heat – until browned. Then stir in tomato sauce, crushed tomatoes, and tomato paste.
- Once stirred fully, add sugar, basil, Italian seasoning, salt, pepper, and 3 tablespoons parsley. Cover and simmer for around 2 hours, stirring occasionally.
- In a large pot, bring water to a boil. Cook lasagna noodles as directed on bag/box, usually around 8-10min. Drain and rinse noodles in cold water.
- In a mixing bowl, combine ricotta cheese and egg, remaining parsley, and a dash of salt.
- Preheat oven to 375° F
- Now it’s time for the assembly of this delicious dish! In a 9×13″ baking dish, spread 1 1/2 cups of meat sauce in the bottom.; arrange noodles over sauce (lengthwise), and spread 1/3 of the ricotta cheese mixture overtop, followed with 1/3 of the mozzarella cheese. Spoon 1 1/2 cup sauce over mozzarella cheese, and sprinkle with 1/3 parmesan cheese. Repeat layers, until there’s no more sauce to be had! Finish by topping the lasagna with the remaining mozzarella and parmesan cheese.
- This bad boy is ready for the oven! Cover the lasagna with foil, making sure it doesn’t touch the cheese.
- Bake in oven for 25-30 minutes; remove foil and bake an additional 25-30 minutes. Remove from oven, and let cool for 20 minutes before serving.
- Category: Dinner
- Method: Bake
- Cuisine: Italian