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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
Submitted by filly90
Beef, Italian sausage, tomato, cheese and lots of layers. Worth the effort!
Cal: 412 Fat: 25g Carbs: 18g Protein: 31g Fiber: 3g
Original recipe serves 12
½ 2x 3x Reset
Ingredients (serves 12)
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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