Meat Sauce
  • hot Italian sausage 1 lbs
  • ground beef 1 lbs
  • onion, finely chopped 1 medium
  • garlic, minced 5 cloves
  • salt 1/2 tsp
  • petite-diced tomatoes 1 (14.5 oz) can
  • tomato paste 1 (6 oz) can
  • tomato sauce 2 (15 oz) can
  • sugar 1 1/2 tbsp
  • dried basil leaves 1 tsp
  • dried parsley 1 tsp
  • Italian seasoning 1 tsp
  • salt 1/2 tsp
  • ground black pepper 1/4 tsp
  1. In a Dutch oven, cook sausage, ground beef, onion, garlic and salt over medium heat until well browned.
  2. Drain meat and stir in petite-diced tomatoes, tomato paste and tomato sauce.
  3. Season with sugar, basil, parsley, Italian seasoning, salt and pepper.
  4. Simmer on low heat, covered, for about 11/2 hours, stirring occasionally.
Cheese Mix
  • ricotta cheese 15 oz
  • egg, slightly beaten 1
  • salt 1/2 tsp
  • pepper 1/4 tsp
  • garlic powder 1/4 tsp
  • dried parsley 1 tsp
  • Parmesan cheese, grated 1/2 cup
  1. In a medium mixing bowl, combine ricotta cheese, egg, salt, pepper, garlic powder, parsley and 1/2 cup Parmesan cheese, mix well.
  2. Then, quickly stir in 1/4 cup meat sauce into the ricotta mixture, which makes it easier to spread on the noodles later.
Lasagna
  • lasagna noodles 9
  • mozzarella cheese, grated 1 lbs
  • Parmesan cheese, grated 3/4 cup
  1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes if you aren’t using the no-boil variety. Drain noodles, and rinse with cold water. If you are using the no-boil variety, you don’t have to do any pre-cooking.
  2. Preheat oven to 375°F.
  3. To assemble, spread 11/2 cups of meat sauce in the bottom of a 9x13 inch-baking dish. Next, lay lasagna noodles over the entire bottom of the dish. Arrange the noodles lengthwise over the meat sauce. You should be able to get 4-6 noodles vertically layered over the bottom, slightly overlapping. You want the entire bottom surface covered with noodle. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 11/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers (meat sauce, noodles, ricotta and cheese), and top with remaining mozzarella and Parmesan cheese. Cover with foil (to prevent sticking, either spray foil with cooking spray, or use non-stick foil).
  4. Bake for 30 minutes. Remove the foil, and bake an additional 15-20 minutes. Cool for 15 minutes before serving.
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