The best lasagna

Everyone needs an amazing lasagna in their repertoire and let me assure you, this one is the only one you’ll need. 

The sauce is what makes the lasagna and this one is deliciously sweet with ground hamburger and Italian sausage, onions, garlic and spices. 

My whole family gobbled this up and I walked away feeling like a queen for the day. (Well after I cleaned up the dinner dishes.)

This recipe is golden my friends. Enjoy it!

right before the oven



bubbly, hot and delicious


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Ingredients:
1 lb. sweet Italian sausage
3/4 lb. ground beef
1/2 minced onion
2 cloves garlic, minced
1 28 oz can crushed tomatoes
1 28 oz can of tomato puree 
1/2 cup water
2 tbsp. sugar
2 tsp. dried basil
1/2 tsp. anise seed
1 tsp. oregano
1 tbsp. salt
1/4 tsp. black pepper
4 tbsp. fresh Italian parsley
12 lasagna noodles
16 oz. ricotta cheese
1 egg
1/2 tsp. salt
3/4 lb. shredded mozzarella
3/4 cup shredded parmesan


Directions:
  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato puree, and water. Season with sugar, basil, anise seeds, oregano seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. 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.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 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.
  5. 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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