Ingredients

The following ingredients have 4 Servings
  • 1 pound lean ground beef
  • 1 pound sweet Italian sausage without casings
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 (6 oz) cans tomato paste
  • 2 (8 oz) cans tomato sauce
  • 2 (1 lb) cans of whole peeled tomatoes
  • 1 tablespoon white sugar
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 2 teaspoons salt
  • 3 bay leaves
  • 16 ounces ricotta
  • 4 egg yolks
  • 1 cup Parmesan cheese
  • 8 ounces mozzarella cheese (slices)
  • 8 ounces  provolone cheese (slices)
  • 1/2 cup parsley, chopped
  • 1 box lasagna noodles

Instruction

  • Add olive oil to a large pot and sauté onions, garlic, sausage and ground beef.
  • Depending on how fatty the meat is, drain off the excess fat.
  • Once the meat is browned, add the tomato sauce, paste and whole tomatoes. You should break up the whole tomatoes with your hands or a potato masher before adding them to your pot.
  • Next add the sugar, oregano, basil, salt and bay leaves. Let simmer for an hour or until it thickens and everything is incorporated.
  • While the sauce is simmering, boil the lasagna noodles, drain and cool.
  • In a bowl, add the egg yolks, ricotta and parsley.
  • Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Add a little of the sauce on the bottom of the pan.
  • Next add a layer of lasagna noodles.
  • Then a layer of the ricotta mixture.
  • Over that, add a layer of sauce and then sprinkle some of the parmesan cheese.
  • After that put a layer of both the mozzarella and provolone slices.
  • Repeat all the layers again.
  • The layers go like this: noodles -> ricotta -> sauce -> parmesan sprinkle ->cheeses ->
  • Spray a piece of aluminum foil with cooking spray and the cover the lasgana pan. Bake in a 350 degree oven for 45 minutes.
  • Take off the foil and cook for another 15 minutes.
  • Let stand for at least 15 minutes before serving so the lasagna has time to set up.
  • You may have left over ingredients so you can make a smaller pan and freeze.
  • After your prepare the lasagna you can freeze and cook it another day. Just make sure to thaw over night in the refrigerator. Bake the same way but double check that the center is cooked after the hour time.