CLASSIC LASAGNA Serves: 12 Preparation time: 30 minutes Cook place/temp/time: Stove Top, Oven / Medium - High, 375⁰ / 1 1/2 Hours, 50 Minutes Even though it takes a while to make this dish, it always turns out great. You will need a Dutch oven, large sauce pan, measuring cups and spoons, medium sized mixing bowl, large spoon, fork, 9” x 13” baking dish, aluminum foil, and cooking spray. Enjoy! Ingredients 1 Lb. Italian Sausage 3/4 Lb. Ground Beef 1/2 Cup Onion, minced 2 Cloves of Garlic, crushed 1 - 28 Oz. Can Crushed Tomatoes 2 - 6 Oz. cans of Tomato Paste 2 - 6.5 Oz. cans of Tomato Sauce 1/2 Cup Water 3 Tsp. Italian Seasoning 1 1/2 Tsp. Salt 1/4 Tsp. Coarse Black Pepper 4 Tbsp. Fresh Parsley, chopped 16 Oz. of Ricotta Cheese 1 Egg 12 Lasagna Noodles 3/4 Pound of Mozzarella Cheese - sliced 3/4 Cup Grated Parmesan Cheese 59 Directions 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. Add Sugar, Italian Seasoning, 1 tsp. Salt, Pepper, and 2 tbsps. Parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. 2. During the last 30 minutes of cooking the meat, bring a large pot of lightly salted water to a boil. Cook Lasagna noodles for 8 to 10 minutes. Drain noodles, and rinse with cold water. 3. In a mixing bowl, combine Ricotta Cheese with Egg, remaining Parsley, and 1/2 tsp. Salt. 4. Preheat oven to 375⁰ 5. To assemble, spread 1 1/4 cups of meat sauce in the bottom of a 9” x 13” 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, and sprinkle with ¼ cup Parmesan cheese. 6. 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. 7. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Traditional Recipe
