World's Best Lasagna with Modifications

By: Johnchandler 

with modifications by many

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

Directions

Soak noodles in hot water.

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.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Assembly by layer in order in a 9x13 inch baking dish:

1 1/2 cups of meat sauce
6 noodles
1/2 of Ricotta cheese mixture
1/4 pound of Mozzarella cheese
1 1/2 cups of meat sauce
1/4 cup Parmesan cheese
3 noodles
remaining Ricotta cheese mixture
1/4 pound of Mozzarella cheese
1 1/2 cups of meat sauce
1/4 cup Parmesan cheese
3 noodles
1 1/2 cups of meat sauce
1/4 pound of Mozzarella cheese
1/4 cup Parmesan cheese

Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Refrigerate overnight

Preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.


Above makes 9 cups of meat sauce and only six are needed.  will try 3/4 pound sausage, 1 can paste, 1 can sauce, no water