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Awesome Lasagna  (Not yet rated)

Beef, Italian sausage, tomato, cheese and lots of layers. Worth the effort!

Cal: 412 Fat: 25g Carbs: 18g Protein: 31g Fiber: 3g
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Original recipe serves 12

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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 12)

  • 12 lasagna sheets
  • 1 teaspoon Italian seasoning
  • 1 pound Italian sausage ; sweet
  • 3/4 pound beef ; ground, lean
  • 2 tablespoons sugar
  • 1/2 cup onions ; minced
  • 2 cloves garlic ; crushed
  • 1/2 teaspoon fennel seeds
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • 1 egg(s)
  • 1/2 cup water
  • 1 1/2 teaspoons basil
  • 4 tablespoons parsley ; fresh, chopped, divided
  • 16 ounces ricotta cheese
  • 12 ounces tomato paste
  • 28 ounces tomatoes ; canned, crushed
  • 3/4 pound mozzarella cheese ; sliced
  • 3/4 cup parmesan cheese ; grated
  • 13 ounces tomato sauce

  • You will also need: Dutch oven, baking dish

    Directions

    Cook beef, sausage, onion and garlic in a Dutch oven over medium heat until browned.

    Stir in  the water, crushed tomatoes, tomato sauce and tomato paste.  Stir in the Italian seasoning, basil, fennel, suagr, salt and pepper. Add in 2 tablespoons of the chopped parsley.  Reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally.

    Cook lasagna sheets (noodles) according to package directions, drain, and rinse the noodles with cool water. Set aside.

    Combine ricotta, egg, remaining parsley and 1/2 teaspoon of salt.

    Preheat oven to 375F (190C).

    Spread 1 1/2 cups of the meat sauce in the bottom of a 9x13 baking dish.

    Arrange 6 noodles lengthwise on top of the sauce layer. Spread on a layer of 1/2 half of the ricotta mixture and top with one third of the mozarella slices.

    Spread another layer of 1 1/2 cup of the meat sauce on top of of the mozarella and sprinkle 1/4 cup of the parmesan cheese.

    Repeat the layers, and top with remaining mozarella and parmesan.

    Spray some foil with cooking spray and cover the assembled lasagna, with sprayed side towards the cheese to prevent sticking.

    Bake in oven for 25 minutes.  Remove the foil and bake for an additional 25 minutes. Let cool for 15 minutes before serving.



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