Best Lasagna

Name: Best Lasagna
Prep time: 60 min
Cook time: 50 min
Total time: 1 h 50 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 9 lasagna noodles; 1-1/4 pounds bulk Italian sausage; 3/4 pound ground beef; 1 medium onion, diced; 3 garlic cloves, minced; 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes; 2 cans (6 ounces each) tomato paste; 2/3 cup water; 2 to 3 tablespoons sugar; 3 tablespoons plus 1/4 cup minced fresh parsley, divided; 2 teaspoons dried basil; 3/4 teaspoon fennel seed; 3/4 teaspoon salt, divided; 1 large egg, lightly beaten; 1 carton (15 ounces) ricotta cheese; 4 cups shredded part-skim mozzarella cheese; 3/4 cup grated Parmesan cheese; 1/4 teaspoon coarsely ground pepper

TOTAL TIME: Prep: 1 hour Bake: 50 min. + standing YIELD: 12 servings.

Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois

Ingredients

9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
1/4 teaspoon coarsely ground pepper

Directions

1. Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
2. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
3. In a small bowl, mix egg, ricotta cheese and remaining 1/4 cup parsley and 1/4 teaspoon salt.
4. Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
5. Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving. If desired, top with additional parsley and Parmesan cheese.

Nutrition Facts

1 piece: 519 calories, 27g fat (13g saturated fat), 109mg cholesterol, 1013mg sodium, 35g carbohydrate (10g sugars, 4g fiber), 35g protein.