Chef Sam ' s Lasagna Recipe
INGREDIENTS :
• 1-pound sweet Italian sausage
• ¾ pound lean ground beef
• ½ 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
• ½ cup water
• 2 tablespoons white sugar
• 1 ½ teaspoons dried basil leaves
• ½ teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 ½ teaspoons salt , divided , or to taste
• ¼ teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• ¾ pound mozzarella cheese , sliced
• ¾ cup grated Parmesan cheese
INSTRUCTIONS :
1 . 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 teaspoon 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 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 .
5 . Bake in preheated oven for 25 minutes . Remove foil and bake an additional 25 minutes . Cool for 15 minutes before serving .
MAY eaglebrooke newsletter 11