Renee's Kitchen Quest

Classic Lasagna

Classic Lasagna

CLASSIC LASAGNA

 

This classic Italian lasagna is so delicious. Made with Lean ground beef and Italian Sausage, mixed with fresh herbs and seasoning. Layer the meat sauce with noodles and cheeses, then bake until bubbly! This is great for feeding a big family, and freezes well, too.

 

what you need

sweet Italian sausage
lean ground beef
yellow onion
minced garlic
crushed tomatoes
tomato paste
tomato sauce
granulated sugar
fresh basil
fennel seeds
Italian seasoning
salt
ground black pepper
crushed red pepper
fresh parsley
lasagna noodles
ricotta cheese
egg
mozzarella cheese
grated Parmesan cheese

 

how to make it

in a large stockpot turn to medium heat. Add the ground beef and Italian sausage. Dice the onion, garlic, basil, and parsley. Add to the meat. Cook until browned. Add the tomato paste, tomato sauce, and crushed tomatoes. Add the sugar, fennel seeds, Italian sausage, salt, black pepper, crushed red pepper. Simmer for 1 hour.

Salt some water in a large pot to boil the noodles. While you are cooking the noodles. in bowl mix ricotta cheese, egg, parsley, and salt.

Shred the mozzarella cheese. When it’s all cooked. Layer meat sauce, Noodles, Ricotta Cheese mixture, Mozzarella Cheese, Parmesan Cheese. repeat.

 

CLASSIC LASAGNA

 

INGREDIENTS

  • 1 pound sweet Italian sausage
  • 1 pound lean ground beef
  • 1/2 cup sweet onion (minced)
  • 2 cloves garlic (crushed)
  • 1 28oz can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 6oz cans canned tomato sauce
  • 1/2 cup water
  • 2 tbsp white sugar
  • 1 1/2 tsp basil leaves (chopped)
  • 1/2 tsp fennel seeds
  • 1 tsp Italian seasoning
  • 1 tbs salt
  • 1/4 tsp ground black pepper
  • 1 tsp crushed red pepper
  • 2 tbs fresh parsley (chopped)
  • 12 lasagna noodles
  • 16 mozzarella cheese (shredded)
  • 1 cup grated parmesan cheese
Ricotta Mixture
  • 15 oz ricotta cheese
  • 1 egg
  • 1/2 tsp salt
  • 2 tbsp parsley (chopped)

INSTRUCTIONS

    1. In a stockpot, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
    2. 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 hour, stirring occasionally.
    3. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
    4. Combine ricotta cheese with egg, parsley, and salt.
    5. Preheat oven to 375 degrees
    6. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 5 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
    7. Cover with foil
    8. Bake in preheated oven for 25 minutes.
    9. Remove foil, and bake an additional 25 minutes.
    10. Cool for 15 minutes before serving.

NOTES