Tuesday, January 3, 2017



1 pound Italian sausage
1 pound lean ground beef
1 onion minced
4 cloves garlic, crushed
28 ounces crushed tomatoes
12 ounces tomato paste
13+ ounces tomato sauce
½ cup water
2 Tablespoons sugar
1-1/2 teaspoons dried basil
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 Tablespoon salt
1/4 teaspoon ground pepper
4 Tablespoons chopped fresh parsley
Lasagna noodles (no-cook)
1 pound ricotta cheese
1 egg
1/2 teaspoon salt
1 pound fresh mozzarella cheese – thinly sliced or coarsely grated
3/4 cup grated Parmesan cheese


Cook sausage, ground beef, onion in a Dutch oven over medium heat until well browned. Add garlic and cook for about 1 minute, then add crushed tomatoes, tomato paste, tomato sauce, water and stir. Season with sugar, basil, fennel seeds, Italian seasoning, 1 Tablespoon salt, pepper, and 2 Tablespoons parsley. Simmer, covered, for 1-1/2 hours, stirring occasionally.

Whisk egg until pale yellow. Add ricotta cheese, remaining parsley and 1/2 teaspoon salt.

Preheat oven to 375.

Spread 1-1/2 cups of meat sauce in bottom of 9 x 13 inch baking dish. Arrange noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 1/1.2 cups meat sauce over mozzarella, and sprinkle with ¼ cup parmesan cheese. Repeat layers (noodles, meat sauce, ricotta, mozzarella). Final layer: noodles, meat sauce, mozzarella, Parmesan.

Spray foil with cooking spray to prevent sticking and cover dish.

Can be refrigerated. If so, cover with plastic instead of foil. Then cover with sprayed foil prior to baking.

If refrigerated, bake covered for 35 minutes then remove foil and bake for 25 more minutes.

If not refrigerated, bake covered for 25 minutes then remove foil and bake for 25 more minutes.

Once out of oven, let rest for 15 minutes before cutting and serving.

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