THE BEST LASAGNA|
1 lb. sweet Italian sausage
1/2 lb. ground beef
1/2 c. chopped onion
2 cloves garlic, crushed
2 Tbsp. sugar
1 Tbsp. salt
1 1/2 tsp. basil
1/2 tsp. fennel seed
1/2 tsp. pepper
1/2 c. parsley
4 c. canned tomatoes
2 cans (6 oz. size) tomato
1 Tbsp. salt
12 curly lasagna noodles
1 (15 oz.) Ricotta cheese
3/4 lb. Mozzarella
3/4 c. grated Parmesan cheese
Remove sausage from casings and brown with ground beef.
Add onions, garlic and seasonings and half of parsley. Add
tomatoes and tomato paste. Simmer for a couple hours. Cook
your lasagna noodles with 1 tablespoon salt; drain. Mix your
Ricotta cheese with egg and 1/2 teaspoon salt and the rest of
the parsley. Put layer of sauce in a deep pan, then a layer of
noodles and Ricotta mixture and Mozzarella, then repeat and put
your Parmesan on top and bake until bubbly, about 45 minutes to
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