Traditional Lasagna

Lasagna is a dish that I love, but don't make often because of how many leftovers I usually have. But when there's a crowd to cook for, it's a great option. This recipe turned out really well that it became my new go-to lasagna recipe.

Recipe from Allrecipes

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 28-ounce can crushed tomatoes

2 6.5-ounce cans canned tomato sauce

2 6-ounce cans tomato paste

1/2 cup water

2 tablespoons white sugar

4 tablespoons chopped fresh parsley, divided

1 1/2 teaspoons dried basil leaves

1 1/2 teaspoons salt, divided, or to taste

1 teaspoon Italian seasoning

1/2 teaspoon fennel seeds

1/4 teaspoon ground black pepper

12 lasagna noodles

16 ounces ricotta cheese

1 egg

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

Heat a Dutch oven over medium heat. Brown the sausage with the beef, onions and garlic. Mix in the crushed tomatoes, tomato sauce, tomato paste and water. Stir in sugar, 2 tablespoons parsley, basil,1 teaspoon salt, Italian seasoning, fennel seeds and pepper. Cover and simmer for about 1.5 hours, stirring occasionally.

While the sauce cooks, bring a large pot of salted water to boil and cook lasagna noodles for 8-10 minutes. Drain and set aside.

In a bowl, mix together the ricotta, egg, 2 tablespoons parsley and 1/2 teaspoon salt.

Preheat oven to 375F/190C.

Begin layering your lasagna. Spread 1.5 cups of sauce on the bottom of a 9"x13" baking dish. Lay 6 noodles length-wise over the sauce. Spread 1/2 cup of the ricotta mix over the noodles. Top with 1/3 of the mozzarella slices. spread 1/2 cups of sauce over the mozzarella and top with 1/4 cup Parmesan. Repeat these layers, and top with the remaining mozzarella and Parmesan. Spray your foil with cooking or baking spray to prevent sticking and cover with foil.

Bake, covered, for 25 minutes. Remove cover and bake another 25 minutes. Allow the lasagna to rest for 15 minutes before serving.

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