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  RECIPE
  Best Lasagna  
 
 
 Course Starter
 Cuisine Italian
 Occasion All Ocasions
Category Pastas and Noodles
Method Bake
Serves 4
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 Ingredients :
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
 
 How to Prepare :
  • 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. 
  • Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. 
  • 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. 
  • In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. 
  • Preheat oven to 375 degrees F (190 degrees C). 
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 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 1/4 cup Parmesan cheese. 
  • 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. 
  • Bake in preheated oven for 25 minutes. 
  • Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

 
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 Added on  13, Mar 2011
 
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Mazaydar Khanay

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