Lasagne
Ingredients
- 500 g sweet Italian sausage
- 500 g lean ground beef
- ½ cup minced onion
- 2 cloves garlic crushed
- 400 g crushed tomatoes
- 360 g canned tomato sauce passata
- 100 g tomato paste
- ½ cup water
- 2 tablespoons white sugar
- 4 tablespoons chopped fresh parsley divided
- 1 ½ teaspoons dried basil leaves
- 1 ½ teaspoons salt divided, or to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon fennel seeds
- ¼ teaspoon ground black pepper
- 12 lasagna sheets
- 500 g ricotta cheese
- 1 egg
- 500 g mozzarella cheese
- ¾ cup grated Parmesan cheese
Instructions
- 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 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper.
- Simmer, covered, for 1.5 – 3 hours, stirring occasionally.
- In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.
- Make a bechamel sauce – See linked recipe below
- Preheat the oven to 190 degrees C.
- Layer your lasagne in order – Sauce -> pasta -> Bechamel sauce -> mozerella
- When you get to the top layer, cover the top with the ricotta mixture then sprinkle with mozerella or parmesan
- 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.
Bechamel Sauce
Check out this recipe