Lasagna

 

Ingredients:

1 pound bulk Italian sausage

3/4 pound lean ground beef
1/2  cup chopped sweet onion
3 Tablespoons fresh minced garlic
2 Tablespoons brown sugar
1 1/2 teaspoons dried Basil
1 teaspoon fennel seed, crushed
1 teaspoon dried Oregano
1/4 teaspoon dried Rosemary
1/4 teaspoon dried Thyme
1/4 teaspoon dried Marjoram
1 teaspoon salt
1/4 teaspoon black pepper
4 Tablespoons dried Parsley, divided
1 – 28 oz can crushed or petite diced tomatoes
2- 6 oz cans tomato paste
1 -15 oz can tomato sauce
1/4 cup red wine
1-2 Packages Lasagna sheets* 
24 oz. Ricotta Cheese
1 egg
24 oz grated mozzarella cheese
1 1/2 cup mixture of Parmesan and Romano cheese, grated

*For best flavor, make the meat sauce the day before you assemble.
 
Directions:

In a small bowl, combine the sugar, 2 Tablespoons parsley, and all seasonings including salt and pepper. Set aside.
 
In a large pot, on medium heat, cook the sausage and ground beef until nearly done.
Add the onion and garlic, cook until translucent. 
Add the seasonings, stir and cook for another minute or so.
Add all the tomatoes and the wine.
Stir and simmer covered for 2 hours, stirring occasionally.
Remove the lid and simmer another 30 minutes to thicken, stir often.
 
Bring a large pot of water to a boil, add 1  Tablespoons Olive Oil, boil the sheets 3-4 at a time until softened, about 4 minutes. Remove from boiling water and rinse with cold water. Set aside, do not stack if possible. Repeat until you have enough for 3 layers of sheets in your pan.

 
Combine Ricotta, egg, and 2 Tablespoons of Parsley in a medium sided bowl, set aside.
 
Preheat oven to 375 degrees
 
To assemble, use a 9x13  lasagna pan, or deep pan.
Spread 1 – 1 1/4  cups of meat sauce in the bottom of the baking dish. 
Arrange a layer of the pasta  over the meat sauce.
The next layer is 1/3 of the Ricotta mixture, then 1/3 of the mozzarella cheese.
Spread 1- 1 1/4 cups meat sauce  over the mozzarella, sprinkle  with 1/3 of the Parmesan/Romano blend.

Cover with a layer of pasta sheets, and the same amounts as previous layers of : ricotta, mozzarella, meat sauce, then Parmesan/Romano.

Next Pasta sheets, remainder of Ricotta, Mozzarella, and finish with Parmesan/Romano mix.
 
Spray a piece of foil with cooking spray, and cover the dish.
Bake for 45 minutes.
Remove the foil and bake an additional 15 minutes.
Cool 15 minutes before serving.

Make ahead! Freeze for later.

For 3 9x9 Pans:

Make double the meat sauce recipe.

Use 32 oz. Ricotta & 2 eggs

32 oz Mozzarella

2 cups Parmesan/Romano

Cover with foil and freeze up to 2 months.

Defrost before cooking using standard instructions.