Lasagna

Summary

• Prep time: 30 minutes
• Cook time: 2.5 hours
• Ready in: 3 hours
• Servings: 8

Ingredients

• 1 pound lean ground beef
• 1 pound Italian sausage (mild or hot, cook's preference)
• 1 white onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh basil, chopped
• 1 tsp dried oregano
• 2 tbsp brown sugar
• 1.5 tsp salt
• 1 (28 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 15 dry lasagna noodles
• 2 eggs, beaten
• 16 fl oz (1 pint) part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp dried parsley
• 1 tsp salt
• 16 ounces mozerella cheese, shredded
• 2 tbsp grated Parmesan cheese

Directions

1. In a skillet over medium heat, brown ground beef, sausage, onion, and garlic. Drain fat. Mix in basil, oregano, brown sugar, 1.5 tsps salt, diced tomatoes, and tomato paste. Simmer for 30-45 minutes, stirring occasionally
2. Preheat oven to 375 degrees. Bring a large pot of lightly-salted water to a boil. Add lasagna noodles and cook for 5-8 minutes or until al dente. Drain. Lay noodles flat on paper towels and gently blot dry
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley, and 1 tsp salt
4. Layer 4 noodes in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, then 1/2 of the mozerella cheese, and 1/3 of the sauce. Repeat. Top with remaining 4 noodles and sauce. Sprinkle additional Parmesean cheese over the top. You should have three spare noodes. Fantastic, you didn't drop/tear any of the noodles and need a replacement. :)
5. Cover pan with aluminum foil, making sure to tent the aluminum foil so it doesn't touch cheese
6. Bake on the middle rack of the preheated oven for 20 minutes. Remove aluminum foil from pan
7. Bake an additional 10 minutes uncovered. Let stand 10 minutes before serving.

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