Ingredients
The following ingredients have 15 Servings
- 1 pound sweet Italian sausage
- 1 pound ground chuck (80/20)
- ½ cup diced onion
- 1 teaspoon minced garlic
- 28 ounces crushed tomatoes
- 12 ounces tomato paste
- 15 ounces tomato sauce
- ¼ cup water
- 2 tablespoons granulated sugar
- ½ cup freshly chopped basil
- ½ teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 15 ounces whole milk ricotta cheese
- 1 large egg
- dash nutmeg
- 1 pound whole milk mozzarella (shredded)
- 9-10 slices provolone cheese
- ½ cup freshly grated romano cheese
- ½ cup freshly grated parmesan cheese
Instruction
- This makes a large pan of lasagna. I use a deep dish lasagna pan or a deep 9x13" baking dish.
- In a large saucepan, cook the sausage, ground beef, onion and garlic until cooked through. Drain the fat.
- Add the tomatoes, paste, sauce, water, sugar basil, fennel, Italian seasoning, salt, pepper and parsley. Stir well.
- Simmer, covered, over low heat for 1 ½ hours, stirring occasionally.*
- Place the lasagna noodles in a pan of hot water and make certain they are completely covered. Allow them to sit for 30 minutes to soften, then drain the water.
- In a small bowl, mix together the ricotta cheese, egg and nutmeg.
- In a small bowl, mix together the Parmesan and Romano cheeses.
