Kim’s Lasagna

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Description

After years of tweaking this recipe, I’ve finally got it to where I want it. Everyone raves about this lasagna just the way it is, although I’ll probably never stop tweaking it!

Ingredients

  • 1 pound bulk Italian sausage
  • 1 pound ground beef
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 (8 ounce) cans tomato sauce
  • 1 (14 ounce) can crushed tomatoes
  • 1 (14 ounce) can Italian-style crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon ground black pepper
  • ½ teaspoon fennel seeds (Optional)
  • ½ cup grated Parmesan cheese
  • 12 lasagna noodles
  • 1 egg
  • 1 (15 ounce) container ricotta cheese
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon salt
  • 1 pinch ground nutmeg
  • 1 (16 ounce) package shredded mozzarella cheese, divided
  • ¾ cup grated Parmesan cheese, divided

Instructions

  1. Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat
  2. cooking and stirring until meat is cooked through
  3. 10 to 15 minutes. Drain and discard grease. Stir tomato sauce
  4. crushed tomatoes
  5. Italian-style crushed tomatoes
  6. tomato paste
  7. basil
  8. 2 tablespoons parsley
  9. brown sugar
  10. salt
  11. Italian seasoning
  12. black pepper
  13. fennel seeds
  14. and 1/2 cup Parmesan cheese into meat mixture. Bring to a boil
  15. reduce heat to low
  16. and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally.
  17. Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.
  18. Beat egg in a bowl and stir ricotta cheese
  19. 2 tablespoons parsley
  20. 1/2 teaspoon salt
  21. and nutmeg into egg until thoroughly combined.
  22. Preheat oven to 375 degrees F (190 degrees C).
  23. Cover bottom of a 9×13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles
  24. 1/3 of the ricotta cheese mixture
  25. 1/3 of the shredded mozzarella cheese
  26. and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more
  27. ending with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
  28. Bake until lasagna noodles are tender and casserole is bubbling
  29. about 50 minutes. Remove foil and bake until cheese topping is lightly browned
  30. 15 to 20 more minutes. Let stand 15 minutes before serving.

Prep Time: 30 mins

Cook Time: 1 hr 10 mins

Total Time: 2 hrs 25 mins

Servings: 10

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