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Nutrition Facts
Serving Size 1 (358g) Recipe makes 8 servings
Calories 726
Calories from Fat 370		(50%)
Amount Per Serving		%DV
	Total Fat 41.1g	63%
	Saturated Fat 19.6g	97%
	Monounsaturated Fat 14.8g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.3g
Cholesterol 150mg		50%
Sodium 2388mg		99%
Potassium 1045mg		29%
Total Carbohydrate 46.0g		15%
	Dietary Fiber 4.1g	16%
	Sugars 12.1g
Protein 43.7g		87%
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Lasagna

Recipe #35202 | 2 hours | 1 hour prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: beaner
Jul 27, 2002

This feeds a crowd. It is wonderful, my friends and I in MN got this recipe from a Italian cookbook in the library, of course we did not write down the title or the author of the book. We have all made this for many years! It is great with a tossed green salad, garlic bread and a good merlot wine!

SERVES 8 (change servings and units)

Ingredients

1 lb sweet Italian sausage link or hot Italian sausage
1/2 lb ground beef
2 tablespoons garlic
2 tablespoons sugar
1 tablespoon salt (I never add this much.)
1 1/2 teaspoons sweet basil
1/2 teaspoon fennel seed
pepper
2 tablespoons parsley
1 (20 ounce) can red pear tomatoes
2 (6 ounce) cans tomato paste
1 (16 ounce) container ricotta cheese
3/4 lb mozzarella cheese, sliced
3/4 cup parmesan cheese
12 lasagna noodles
1 egg

Directions

1
saute: garlic, sugar, and salt.
2
add: Italian sausage and ground beef and brown.
3
add: basil, fennel, pepper, tomatoes, paste, and simmer sauce for at least 20- 30 minutes, until sauce thickens.
4
boil noodles and drain.
5
Mix together in a bowl: ricotta cheese, egg, and parsley, if thick ad a little milk.
6
set aside.
7
Layers: Sauce to cover bottom of pan, 1/2 of the noodles, 1/2 ricotta, sauce, 1/4 cup of parmesan cheese, noodles, ricotta, mozzarella, sauce and parmesan.
8
bake covered for 25 minutes 375 degrees.
9
bake uncovered for 25 minutes.

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Featured Reviews for This Recipe

From: Chef #621073

On Sep 7, 2009

I've made this numerous times and it's always a huge hit. Unlike other lasagna recipes, this doesn't have to set for a while for it to come together. I use all the meat and salt recommended but usually add more parmesan for a tangy bite. Otherwise it's a little sweet for my taste. I use the no-bake lasagna noodles and it's super fast and easy. Everyone thinks it took me forever to make from an old family recipe! Looks like I just outed myself

0 people found this review helpful

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From: life is poetry

On Aug 14, 2009

this was wonderful. i followed the recipe pretty much as stated except that i halved the salt, used fresh cherry tomatoes instead of canned because i had them on hand and i added a bit of milk to the sauce to make it thin out and go further. i think next time i'll add more garlic as we like it to stand out a bit more, but hands down this was awesome. first time i've made and liked a lasagna other than my dads and i believe this just might be a bit better! thank you for the recipe

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From: Kerriedoll

On Jul 29, 2006

Excellent! I didn't need that many noodles, and I upped the ricotta because we like extra. This was fantastic and even better the next day — freezes really well, too! Thanks!

4 people found this review helpful

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From: BlackSource

On Jul 3, 2005

I just made those Lasagne and it was really delicious. I substitued Italian sausage with Chorizo (spanish/mexican sausage) and served with fresh sour cream. I can really recommend this recipe.

3 people found this review helpful

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Read all 18 reviews