ABSOLUTELY THE BEST LASAGNA

SAUCE:

1 pound sweet Italian sausage

3/4 pound ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 can (28 ounces) crushed tomatoes

2 cans (6 ounces) tomato paste

2 cans (6.5 ounces) tomato sauce or 1 can (15 ounces)

1/2 cup chicken broth or water.  (I use chicken broth)

2 tablespoons sugar

1 1/2 teaspoons dried basil (Not needed if using Grammy’s measurements above)

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning (I use Grammy’s recipe above)

1 tablespoon salt

1/4 teaspoon ground black pepper

2 tablespoons chopped fresh parsley

LASAGNA:

12 lasagna noodles

16 ounces Ricotta cheese (for cheesier lasagna, add another 16 ounces ricotta and an additional egg.)

1 egg

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

3/4 pound sliced Mozzarella cheese (If making cheesier recipe, increase to one pound.)

3/4 cup grated Parmesan cheese

TO PREPARE SAUCE:  In a large, heavy pot, cook sausage, ground beef, onion, and garlic over medium heat until well browned.  Stir in crushed tomatoes, tomato paste, tomato sauce and chicken broth or water.  Stir in sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley.  Simmer, covered, for 1 //2 hours, stirring occasionally.

TO PREPARE LASAGNA:  Bring a large pot of lightly salted water to a boil.

Boil lasagna noodles for 8 to 10 minutes.  Drain noodles and rinse with cold water.  In a mixing bowl, combine ricotta cheese with egg, 2 tablespoons parsley and 1/2 teaspoon salt. (If making cheesier filling, mix in additional 16 ounces ricotta and egg.)

Preheat oven to 375 degrees

TO ASSEMBLE:  Spread 1 1/2 cups meat sauce in the bottom of a 9×13-inch baking pan.

Arrange 6 noodles lengthwise over the meat sauce.  Spread with 1/2 of the ricotta cheese mixture.  Top with a third of the Mozzarella cheese slices.

(Cheesier version:  Use half of the Mozzarella slices.) Spoon

1 1/2 cups meat sauce over Mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

Repeat layers and top with remaining Mozzarella and Parmesan cheese. Cover with aluminum foil sprayed with cooking spray to prevent sticking.  Bake for

25 minutes.  Remove foil and bake an additional 25 minutes.  Cool 15 to 20 minutes before serving.  Enjoy!                      



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