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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 8 |
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My friends and I got this recipe from an Italian cookbook that someone checked out at the library in Minnesota. So I do not know the name or the author of the book. It is a wonderful recipe, my family and friends just love it! I serve this with a tossed green salad and french bread and a nice merlot wine. Ingredients:
1 lb italian sausage |
1/2 lb ground beef |
2 tablespoons garlic |
2 tablespoons sugar |
1 tablespoon salt (i never add this much) |
1 1/2 teaspoons basil |
1/2 teaspoon fennel seed |
pepper |
2 tablespoons parsley |
1 (28 ounce) can red pear tomatoes |
2 (6 ounce) cans tomato paste |
12 lasagna noodles |
1 (16 ounce) container ricotta cheese |
1 egg |
3/4 lb mozzarella cheese (sliced or grated) |
3/4 cup parmesan cheese |
Directions:
1. Sauté garlic, sugar, salt (I never use this much).
2. Add Italian sausage, ground beef, cook until meat is brown and done.
3. Add basil, fennel seeds, pepper, pear tomatoes, tomato paste.
4. Cook until thick.
5. Boil the 12 noodles and drain.
6. Mix together ricotta cheese, egg, 2 tablespoons of parsley (if this mixture is too thick add a little milk).
7. Layer sauce, 1/2 noodles, 1/2 of ricotta mixture, 1/2 mozzarella, sauce, 1/2 cup parmesan cheese, noodles, ricotta mixture, mozzarella, sauce, and rest of parmesan cheese.
8. Bake at 375° for 25 minutes covered with foil, 25 minutes uncovered.
9. Let set for about 10-15 minutes before cutting.
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