Lasagna Recipe #35202
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!
by beaner
2 hours | 1 hour prep
SERVES 8
- 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
- saute: garlic, sugar, and salt.
- add: Italian sausage and ground beef and brown.
- add: basil, fennel, pepper, tomatoes, paste, and simmer sauce for at least 20- 30 minutes, until sauce thickens.
- boil noodles and drain.
- Mix together in a bowl: ricotta cheese, egg, and parsley, if thick ad a little milk.
- set aside.
- 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.
- bake covered for 25 minutes 375 degrees.
- bake uncovered for 25 minutes.
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5 stars