Lasagna
This lasagna recipe takes a little work, but it is so satisfying and filling that it's worth it.
1 lb sweet Italian sausage, casings removed
¾ lb lean ground beef
½ cup onion, minced
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6.5 oz) cans tomato sauce
2 (6 oz) cans tomato paste
½ cup water
2 Tbsp. white sugar
4 Tbsp. fresh parsley, chopped, divided
1½ tsp. dried basil leaves
1½ tsp. sea salt, divided
1 tsp. Italian seasoning
½ tsp. fennel seeds
¼ tsp. black pepper, freshly ground
12 lasagna noodles
16 oz ricotta cheese
1 egg
¾ lb mozzarella cheese, sliced
¾ cup Parmesan cheese, freshly grated
Cook sausage, ground beef, onion and garlic in a Dutch oven over medium heat until well browned.
Stir in crushed tomatoes, tomato sauce, tomato paste and water. Season with sugar, 2 Tbsp. parsley, basil, 1 tsp. salt, Italian seasoning, fennel seeds and pepper. Simmer, covered, for about 1½ hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain noodles, and rinse with cold water.
In a mixing bowl, combine ricotta cheese with egg, remaining 2 Tbsp. parsley, and a ½ tsp. salt.
Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).
To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13" baking dish. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly. Spread with ½ of the ricotta cheese mixture. Top with ⅓ of the mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ 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.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.
Rest lasagna for 15 minutes before serving.
Makes 12 servings.
Cook's Notes:
- How Long to Cook Lasagna: The assembled lasagna should take about 50 minutes to cook in an oven preheated to 375 degrees F. Cover it with foil for the first 25 minutes, then let it cook uncovered for the final 25 minutes. Also, it's important to let the lasagna rest at room temperature for about 15 minutes before you cut into it.
- How to Reheat Lasagna: You can use the microwave to reheat lasagna if you're in a pinch or short on time, but be aware that it will change the texture of the noodles. The best way to reheat lasagna is in the oven. Simply cover the leftovers with foil and bake at 350 degrees F for about half an hour, or until it's heated through and the sauce is bubbly.
- How to Freeze Lasagna: If you're planning to freeze lasagna, it's best to cook it in a foil baking dish. Allow the casserole to cool, then cover the whole thing in at least one layer of storage wrap. Wrap it again in aluminum foil to prevent freezer burn. Freeze for up to three months.
- How to Reheat Frozen Lasagna: Thaw the frozen lasagna in the refrigerator overnight, then follow the reheating instructions above. If you don't have time to thaw in the fridge, you can reheat it from frozen - just make sure to add a few minutes to the cook time to ensure the dish is heated through.
Nutritional Information:
Calories 448, Total Fat 21g, Saturated Fat 10g, Cholesterol 82mg, Sodium 1400mg, Total Carbohydrate 37g, Dietary Fiber 4g, Total Sugars 9g, Protein 30g, Vitamin C 17mg, Calcium 442mg, Iron 4mg, Potassium 876mg