The Most Amazing Lasagna

Instructions

  • In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine*. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours* (see notes), stirring occasionally.
  • Meanwhile, place lasagna noodles into the bottom of a 9×13 pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
  • In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
  • Preheat oven to 375 degrees. Lightly grease a deep dish 9×13 or lasagna pan*.
  • To assemble, spread about 1 cup of meat sauce in the prepared lasagna pan, just enough to cover the bottom. Place 4 lasagna sheets on top. Spread with 1/3 of the ricotta cheese mixture on top of the pasta. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. R
  • Repeat layering two more times with pasta, ricotta, mozzarella, meat sauce, then parmesan cheese, creating three complete layers.
  • To finish, place a final layer of pasta sheets. Then spread 1 cup of meat sauce to cover the pasta and keep it from drying out. Top with remaining mozzarella slices and the remaining parmesan cheese.
  • Cover the pan loosely with aluminum foil. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.

Notes

  • White wine can be replaced with red wine, chicken broth, or beef broth.
  • The sauce develops flavor as it simmers. It needs to be simmered for a minimum of 1 hour to give you an amazing lasagna, but you can simmer it up to 4 hours for the most amazing lasagna. I promise, it’s worth every second!
  • If you don’t want to leave it simmering on the stove, you can always transfer it all to a slow cooker and simmer it in there on high for 4 hours or low for 6 to 8 hours.
  • Use a deep dish lasagna pan to ensure the layers fit.

Nutrition

Serving: 1slice | Calories: 610kcal | Carbohydrates: 37g | Protein: 38g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 914mg | Potassium: 485mg | Fiber: 2g | Sugar: 4g | Vitamin A: 915IU | Vitamin C: 4mg | Calcium: 444mg | Iron: 3mg

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