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Ingredients
- 1 lb sweet Italian ground sausage
- 1 lb ground beef
- 1 white onion diced
- 5 garlic cloved minced
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1/2 cup chicken broth
- 2 Tbsp sugar
- 1/2 cup fresh basil chopped
- 1 tsp fennel seeds
- 1 tsp oregano
- 1/4 cup parsley chopped
- 1 lb lasagna noodles
- 30 oz ricotta
- 1 lg egg
- 2 Tbsp parsley chopped
- 1/8 tsp nutmeg
- 1 lb mozzarella sliced
- 1 cup parmesan grated
Ingredients
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Instructions
- In a large pot over medium heat, add in the sausage and ground beef. Use a wooden spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is browned. Stir in sugar, basil, fennel, oregano, 1/2 tsp salt and pepper to taste, and 1/4 cup parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1 hour stirring occasionally.
- Meanwhile place lasagna noodles into the bottom of a pan. Pour hot water over the noodles, making sure the pasta is completely immersed in water. Let them soak for 30 minutes, then drain and discard water.
- In a mixing bowl combine ricotta with egg, 2 Tbsp parsley, 1/2 tsp salt, and nutmeg. Refrigerate until ready to assemble lasagna.
- Preheat oven to 375F. Lightly grease a deep 9x13 pan.
- To assemble spread about 1 cup meat sauce in the bottom of the pan. Place 3 noodles on top. Spread with 1/3 of the ricotta mixture. Top with 1/4 of the mozzarella slices. Spoon 1 1/2 cups meat sauce over the mozzarella, then sprinkle with 1/4 cup parmesan. Repeat layering 2 more times to create 3 complete layers. To finish, place a final layer of pasta, topped with another 1 cup meat sauce to cover the pasta. Top with the remaining mozzarella and parmesan. Cover loosely with foil.
- Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Enjoy!
Recipe Notes
This recipe was adapted from The Stay at Home Chef
