Lasagna

  • 1 lb sweet Italian sausage
  • 1 lb ground beef
  • ½ red onion, minced
  • 2 cloves garlic
  • 28 oz. crushed tomatoes
  • 12 oz. tomato paste
  • 13 oz. tomato sauce
  • ½ cup water
  • 2 Tbsp. sugar
  • tsp. basil
  • 1 tsp. Italian seasoning
  • 1 Tbsp. salt (for sauce)
  • ¼ tsp. pepper
  • 2 Tbsp. parsley (for sauce)
  • 12 lasagna noodles
  • 16 oz. ricotta cheese
  • 1 egg
  • 2 Tbsp. parsley (for cheese)
  • ½ tsp. salt (for cheese)
  • ¾ lb mozzarella cheese, shredded
  • ¾ cup parmesan cheese, grated

Brown sausage, ground beef, onion, and garlic in a large pot. Add crushed tomatoes, tomato paste, tomato sauce, and water, stirring everything together. Stir in sugar, basil, Italian seasoning, salt, pepper, and parsley.

Simmer covered for at least 1½ hours, stirring occasionally.

Cook lasagna noodles according to package instructions and drain.

In a medium sized bowl, combine ricotta cheese, egg, parsley, and salt

Assemble layers by spreading 1½ cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange a layer of noddles over the meat sauce. Spread ⅓ of the ricotta cheese mixture on top of the noodles. Spread ⅓ of the mozzarella cheese on top of the ricotta. Sprinkle ⅓ of the parmesan cheese on top of the mozzarella.

Repeat the layering process.

Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake an additional 25 minutes.

Cool for 10–15 minutes before serving.