Mom’s Amazing Lasagna
If you love lasagna, you’ll never need another recipe. This lasagna really is that good! There are a number of steps, but don’t let that scare you. Each step is rather simple, and you’ll be rewarded with the best lasagna you’ve ever eaten. I promise!
Ingredients:
1 lb mild Italian sausage
3/4 lb ground beef, lean
1 c minced onion
2 cloves garlic, minced
1 – 28 oz can peeled crushed tomatoes
1 – 12 oz can tomato paste
1 – 15 oz can tomato sauce
1/2 c water
1 Tbsp sugar
1-1/2 tsp dried basil
1/2 tsp fennel seeds
1/2 tsp Italian seasoning
2-1/2 tsp Kosher salt *(Kosher salt is much coarser than regular table salt. If you’re using regular table salt, start with 1 tsp and adjust as needed)
1/4 tsp freshly ground black pepper
1/4 c chopped fresh parsley, divided (2 Tbsp for the sauce and 2 Tbsp for the cheese filling)
12 lasagna noodles
16 oz container Ricotta cheese
1 egg
1/2 tsp salt
12 oz sliced Mozzarella cheese
3/4 c grated Parmesan cheese
Directions:
Preheat oven to 375° F (190 degrees C).
- In a large pot or Dutch oven, over medium heat, cook the Italian sausage, ground beef, minced onion, and garlic until meat is browned and onions are translucent. Stir in the peeled crushed tomatoes, tomato paste, tomato sauce and 1/2 cup of water. Add sugar, dried basil, fennel seeds, Italian seasoning, 2-1/2 tsp kosher salt, fresh ground black pepper, and 2 tablespoons of the chopped parsley. Cover and simmer for 1-1/2 hours, stirring occasionally.
- In a large pot bring salted water to a full boil. Cook the lasagna noodles for about 8 minutes, until al dente; the pasta will finish cooking in the oven. Drain the noodles and rinse with cold water to keep them from sticking.
- In a medium bowl, combine the ricotta cheese with 1 egg, the remaining 2 tablespoons of chopped parsley, and 1/2 tsp of salt.
To Assemble:
- In the bottom of a 9″ x 13″ baking dish, spread 1-1/2 cups of the meat sauce. Arrange 6 lasagna noodles lengthwise, slightly overlapping. Spread one-half of the ricotta mixture over the noodles. Top with one-third of the mozzarella slices. Gently spoon 1-1/2 cups of meat sauce over the mozzarella cheese and sprinkle with 1/4 cup of the Parmesan cheese. Repeat layering. Place the remaining 6 lasagna noodles down, spread the rest of the ricotta mixture over the noodles, and top with 1/2 of the remaining mozzarella slices, 1-1/2 cups of the meat sauce, and another 1/4 cup of the grated Parmesan cheese. Top with the last of the mozzarella slices and the last 1/4 cup of grated Parmesan cheese.
- Spray a piece of foil with cooking spray to prevent sticking and cover the pan of lasagna.
- Bake in preheated oven for 25 minutes. Remove the foil and continue baking for an additional 25 minutes. Remove from the oven and let the lasagna set for 15 minutes before serving.
Preparation time: 45 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): 12
How to Make Mom’s Amazing Lasagna
Gather the necessary ingredients.
Cook the sausage, ground beef, onion and garlic. Add peeled, crushed tomatoes, tomato sauce, tomato paste, and water.
Add the basil, fennel seeds, Italian seasoning, salt, pepper, and 2 tablespoons of the chopped parsley. Bring to a simmer; cover. Continue simmering for 1-1/2 hours, stirring occasionally.
Combine ricotta cheese, egg, salt, and 2 tablespoons of chopped parsley.
Spread 1-1/2 cups of meat sauce in the bottom of a baking dish. Layer lasagna noodles, ricotta cheese mixture, mozzarella cheese slices, meat sauce, and Parmesan cheese. Repeat. Top with remaining mozzarella cheese and grated Parmesan cheese.
Spray a piece of aluminum foil with nonstick cooking spray. Cover lasagna and bake for 25 minutes. Remove foil and bake an additional 25 minutes. Let set for 15 minutes before serving.
Enjoy!
