Lasagna
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INGREDIENTS MEAT SAUCE
1 pound sweet Italian sausage
1 pound hot Italian sausage
1 pound ground beef
1 cup finely chopped onion
4 garlic cloves, crushed
1/4 cup sugar
Salt
1 tablespoon dried basil leaves
1-1/2 teaspoons fennel seed
1/2 teaspoon pepper
1/2 cup chopped parsley
2 (2-pound, 3-ounce) size cans Italian-Style tomatoes, undrained
4 (6-ounce) cans tomato paste
1 cup waterRicotta Filling, see recipe
1 (1-pound) package curly lasagna noodles
1/2 pound mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Parsley sprigsDO AHEAD
MAKE MEAT SAUCE - Remove sausage meat from outer casings. Chop meat coarsely.
In a 5-quart Dutch oven, over medium heat, sauté sausage, beef, (break up beef with a wooden spoon), onion, and garlic, stirring frequently, until well browned, about 20 minutes.
Add sugar, 1 tablespoon salt, the basil, fennel seeds, pepper, and chopped parsley; mix well. Add undrained tomatoes, tomato paste, and 1 cup water, mashing tomatoes with a wooden spoon.
Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick, about 1-1/2 hours.
MEANWHILE, MAKE RICOTTA FILLING
3 (15-ounce size) containers ricotta cheese or cottage cheese, drained
2 eggs
1/2 pound mozzarella cheese, grated
1 teaspoon salt
1/4 cup chopped parsleyIn a large bowl, combine ricotta, eggs, mozzarella, salt, and parsley; mix well.
COOK LASAGNA - In a 8-quart kettle, bring 5 quarts water and 1 tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling; boil, uncovered and stirring occasionally 10 minutes, or until just tender. Drain in colander; rinse under cold water; drain well. Dry on paper towels.
In bottom of a 12 x 15-inch casserole dish, (*see note), spoon 4 cups of meat sauce. Set aside 16 lasagna noodles. Place remaining lasagna in sauce covering bottom. Spread 2 cups Ricotta Filling evenly over lasagna. Top with 4 cups sauce.
Fill 16 reserved lasagna noodles with Ricotta Filling, using 1/3 cup for each. Roll up; arrange, sealed side down, in sauce to form a single layer.
Spoon more sauce over each rolled lasagna. (For a very saucy lasagna, use all the remaining sauce). Or use just a little sauce covering each. (At this point, if not using right away, cover and refrigerate).
TO SERVE - Remove from refrigerator and let stand at room temperature about 1 hour. Preheat oven to 375 degrees.
Sprinkle each roll with mozzarella and Parmesan cheese. Cover with foil; bake 40 minutes. Remove foil; bake 10 minutes longer, or until bubbling.
Let cool slightly before serving. Heat remaining sauce, if any, to serve with lasagna. Garnish edge of dish with parsley sprigs. Serve 1 filled lasagna with some of lasagna and sauce underneath to each person.
Makes 16 servings
*NOTE - If necessary, use 2 (12 x 8-inch) dishes, dividing ingredients in half.