Lasagna Deliciousa
A rich and delicious lasagna made with italian sausage, ground beef and a variety of scrumptious cheeses.
Yield
10 servingsPrep
30 minCook
45 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lasagna noodles
uncooked |
|
| 1 | pound |
italian sausage
|
|
| 2 | pounds |
ground beef
|
|
| 1 | cup |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 28 | ounces |
tomatoes
canned, cut-up drained |
|
| 2 | cups |
tomato paste
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | teaspoons |
salt
divided |
|
| 2 | teaspoons |
basil
dried and crushed |
*
|
| 2 | teaspoons |
fennel seeds
|
|
| 4 | teaspoons |
black pepper
|
|
| 15 | ounces |
ricotta cheese
|
|
| 1 | each |
eggs
beaten |
|
| 1 | tablespoon |
parsley flakes
|
|
| 1 | cup |
olives
pitted, sliced |
*
|
| 4 | cups |
mozzarella cheese
shredded |
*
|
| ¾ | cups |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lasagna noodles
uncooked |
|
| 453.6 | g |
italian sausage
|
|
| 907.2 | g |
ground beef
|
|
| 237 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 809.2 | ml/g |
tomatoes
canned, cut-up drained |
|
| 473 | ml |
tomato paste
|
|
| 1E+1 | ml |
sugar
|
|
| 1E+1 | ml |
salt
divided |
|
| 1E+1 | ml |
basil
dried and crushed |
*
|
| 1E+1 | ml |
fennel seeds
|
|
| 2E+1 | ml |
black pepper
|
|
| 433.5 | ml/g |
ricotta cheese
|
|
| 1 | each |
eggs
beaten |
|
| 15 | ml |
parsley flakes
|
|
| 237 | ml |
olives
pitted, sliced |
*
|
| 946 | ml |
mozzarella cheese
shredded |
*
|
| 177 | ml |
Parmesan cheese
grated |
|
Directions
Prepare lasagna according to package directions; drain. Cook sausage, ground, beef, onion and garlic in large skillet over medium-high heat until sausage is no longer pink and onion is tender.
Stir in tomatoes, tomatoe paste, sugar, 2 teaspoons of the salt, the basil, fennel seeds and pepper. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, for about 20 minutes.
In small bowl, blend ricotta, egg, parsley and remaining ½ teaspoon of salt. Spoon 1½ cups of meat sauce into 13x9 inch baking dish . Layer ⅓ each of the lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella and Parmesan cheese into dish. Repeat layers. Cover with foil.
Bake at 375℉ (190℃) for 25 minutes. Uncover. Bake about 20 minutes more or until heated through. Let stand 10 minutes before cutting.
