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Lasagna

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Servings: 8
Author: David Buckingham

Ingredients

  • 1 lb ground beef
  • 1/2 lb italian sausage
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 tbsp fresh basil chopped
  • 1 tsp dried oregano
  • 2 tbsp brown sugar
  • 1 1/2 tsp salt
  • 29 oz diced tomatoes
  • 12 oz tomato paste
  • 12 lasagna noodles
  • 2 eggs beaten
  • 1 pint part-skim ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 2 tbsp dried parsley
  • 1 tsp salt
  • 1 lb mozzarella cheese shredded
  • 2 tbsp grated parmesan cheese

Instructions

  • In a skillet over medium heat, brown ground beef, Italian sausage, onion, and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
  • Preheat oven to 375°F. Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
  • In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley, and 1 teaspoon salt.
  • Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese of the top.
  • Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Notes

(Original hard copy printed on 3/9/2008.)
Tip: cover the edges of the baking dish with aluminum foil to prevent browning and/or overcooking of the noodles.
To reheat leftovers, preheat oven to 350°F.  Cover dish with aluminum foil and heat in the oven for 30-45 minutes, until it is 165°F in the center.