Ingredients:
1 lb (453 g) Italian sausage
1 lb (453 g) lean ground beef
1 large white onion, chopped
5 garlic cloves, minced
1 can diced tomatoes (28 ounces)
2 (6 ounce) cans of tomato paste
1 can (15 ounces) tomato sauce
1/2 cup (125 mL) chicken broth
2 tablespoons of sugar
1/2 cup (125 mL) fresh basil
1 teaspoon of fennel seeds
1 teaspoon of oregano
1/2 teaspoon of salt
1/4 teaspoon pepper
1/4 cup (65 ml) + 2 tablespoons of parsley
1 lb (453 g) lasagna pasta
850 grams of ricotta cheese
1 large egg
1/2 teaspoon of salt
1/8 teaspoon nutmeg
453 g grated mozzarella
1 cup (250 mL) grated Parmesan
Preparation:
In a large pot over mediium heat, add the sausage meat and the ground beef
Preparation:
In a large pot over mediium heat, add the sausage meat and the ground beef. Use a spoon to break the meat into pieces.
Add onion and garllic and cook until meat is browned, stirring frequently.
Add the sugar, basil, fennel seeds, oregano, salt, pepper and parsley.
Add the diced tomatoes, tomato sauce, tomato paste and broth.
Mix well and bring to a boil. Reduce and simmer over low heat for 1 to 4 hours, stirring occasionally.
Meanwhile, put the noodles in the bottom of a dish. Pour in hot water and soak for 30 minutes. Then, drain the pasta.
In a bowl, combine the ricotta cheese with the egg, the 2 tablespoons of parsley, salt and nutmeg. Refrigerate until you are ready.
Preheat the oven to 368 ° F (190 ° C). Thoroughly oil a 9 by 13 Pyrex dish.
For assembly:
Place 1 cup of the meatt sauce at the bottom of the dish. Add 4 noodles. Spread about 1/3 of your ricotta cheese mixture. Add the 1/4 mozzarella cheese. Add 1.5 cups of meat mixture, then 1/4 cup of Parmesan cheese. Repeat 2 more times.
Place a final layer of noodles, then 1 cup of the sauce and the remaining cheese.
Cover with foil.
Cook for 25 minutes. Remove the foil and cook for another 22 minutes.
Serve hot!
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