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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 12 |
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Ingredients:
1/2 lb bulk italian sausage |
1/2 lb ground beef |
1 cup diced carrot |
3 cloves garlic, minced |
1/4 teaspoon crushed red pepper flakes |
2 (28 ounce) cans whole tomatoes, undrained |
2 tablespoons tomato paste |
1 teaspoon sugar |
1 teaspoon dried oregano |
1 teaspoon basil |
1 teaspoon pepper |
1/2 teaspoon salt |
2 (15 ounce) cartons ricotta cheese |
3/4 cup grated parmesan cheese, divided |
1 egg |
1/3 cup minced fresh parsley |
1 package lasagna noodle, cooked,rinsed and drained |
2 cups shredded mozzarella cheese |
Directions:
1. In a large saucepan over medium heat, cook sausage, beef, carrot, garlic and pepper flakes until meat is no longer pink and vegetables are tender.
2. drain.
3. Add the tomatoes, tomato paste, sugar, oregano, basil, salt and half the pepper.
4. bring to a boil.
5. Reduce heat.
6. simmer, uncovered, for 45 minutes or until thick, stirring occasionally.
7. Combine ricotta cheese, 2/3 of the Parmesan, egg, parsley and remaining pepper.
8. In a greased 13x9x2 inch baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce, and 1/4 of the mozzarella.
9. Repeat layers twice.
10. Top with the remaining noodles, sauce and Parmesan.
11. Cover and bake at 400 degrees for 45 minutes.
12. Sprinkle with remaining mozzarella and bake, uncovered, 10 minutes more.
13. Let stand 15 minutes before serving.
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