Amazing Lasagna

I've always struggled making a decent lasagna. It always turned out runny, until now. I've also used this sauce recipe for any other pasta that calls for marinara sauce. It is TO DIE FOR!!


Sauce:

1 lb Italian Sausage

1 lb Lean Ground Beef

1/2 C. onions, minced

2 cloves garlic, crushed

1 (28 oz.) can crushed tomatoes

2 (6 oz.) cans tomato paste

2 (6.5 oz) cans canned tomato sauce

1/2 C. water

1 1/2 tsp. dried basil leaves

1/2 tsp. fennel seeds
2 tbsp. sugar

1 tsp. Italian seasoning

1/4 tsp. ground black pepper

1 tsp. salt

4 tblsp fresh Italian Parsley, chopped (save 1 tbls if making lasagna)

Lasagna:

12 lasagna noodles

1 egg

16 oz. Ricotta Cheese

3/4 c. grated Parmesan Cheese

3/4 lb fresh mozzarella cheese, sliced

1. In a dutch oven; cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and parsley. Simmer, covered, for about 1 1/2 hours (or longer if you have time) stirring occasionally.

2. Preheat oven to 375 degrees. Soak lasagna noodles in hot tap water for 20 minutes or until they are semi-soft.

3. In a mixing bowl, combine ricotta cheese with egg & remaining parsley.

4. To assemble spread 1 1/2 cups of meat sauce in the bottom of 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. 

5. Bake in preheated oven for 25 minutes. Remove foil and bale an additional 25 minutes. Cool for 15 minutes before serving. 

The sauce is what makes this lasagna SO GOOD & it is worth the extra work rather than using a jar sauce.