Best Lasagna

• 9 lasagna noodles
• 1 lb italian sausage
• 1 lb ground beef
• 3 clove garlic (minced)
• 1 28oz can curshed tomatoes
• 1 15oz can curshed tomatoes
• 2 6oz can tomato paste
• ⅔ cup water
• 2 tbsp sugar
• ¼ cup fresh parsley (minced)
• 2 tsp dried basil
• ¾ tsp fennel seed
• ¾ tsp salt
• ¼ tsp coarsely ground black pepper
• 1 large egg
• 1 15oz carton ricotta cheese
• 4 cup part-skim mozzarella (shredded)
• ¾ cup parmesan cheese (grated)

Instructions: #

1. Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
2. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
3. In a small bowl, mix egg, ricotta cheese and remaining 1/4 cup parsley and 1/4 teaspoon salt.
4. Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
5. Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving. If desired, top with additional parsley and Parmesan cheese.

Attribution #

This recipes was taken from tasteofhome.com Please check out their site for tips and more great recipes like this one.

Nutrition Information