Kim's Lasagna Recipe

Ingredients

• 1 pound bulk Italian sausage
• 1 pound ground beef
• 1 cup chopped onion
• 4 cloves garlic, minced
• 2 (8 ounce) cans tomato sauce
• 1 (14 ounce) can crushed tomatoes
• 1 (14 ounce) can Italian-style crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 teaspoons brown sugar
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• teaspoon ground black pepper
• teaspoon fennel seeds (Optional)
• cup grated Parmesan cheese
• 12 lasagna noodles
• 1 egg
• 1 (15 ounce) ricotta cheese
• teaspoon salt
• 1 pinch ground nutmeg
• 1 (16 ounce) package shredded mozzarella cheese, divided
• cup grated Parmesan cheese, divided

Directions

Step 1: In a large Dutch oven or heavy pot, brown the sausage and ground beef with the chopped onion and minced garlic over medium heat. Cook and stir until the meat is fully cooked, about 10 to 15 minutes. Drain and discard any excess grease.

Step 2: Add the tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons of parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds (if using), and cup of grated Parmesan cheese to the meat mixture. Stir to combine.

Step 3: Bring the mixture to a boil, then reduce the heat to low. Let the sauce simmer for at least 1 hour, stirring occasionally. For the best flavor, simmer for up to 6 hours.

Step 4: While the sauce simmers, prepare the lasagna noodles. Place the noodles into a deep bowl and cover with very hot tap water. Let them soak for 30 minutes to soften.

Step 5: In a separate bowl, beat the egg and then stir in the ricotta cheese, 2 tablespoons of parsley, teaspoon of salt, and a pinch of ground nutmeg. Mix until thoroughly combined.

Step 6: Preheat your oven to 375F (190C).

Step 7: Spread 1 cup of the sauce mixture on the bottom of a 9x13-inch baking dish. Place 4 soaked lasagna noodles on top of the sauce. Then, layer with 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and cup of grated Parmesan cheese.

Step 8: Repeat the layers two more times, ending with the remaining mozzarella and Parmesan cheeses on top.

Step 9: Cover the dish with aluminum foil and bake for about 45 minutes, or until the lasagna noodles are tender and the casserole is bubbling.

Step 10: Remove the foil and continue baking for an additional 10 to 15 minutes, until the cheese topping is lightly browned.

Step 11: Let the lasagna stand for 15 minutes before serving to allow the layers to set.

Cook's Note

This lasagna can be prepared a day in advance. Just refrigerate it, and bake it a little longer when ready to serve.

Nutrition Facts (per serving)

• Calories: 594
• Total Fat: 29g (37% Daily Value)
• Saturated Fat: 14g (70% Daily Value)
• Cholesterol: 115mg (38% Daily Value)
• Sodium: 1898mg (83% Daily Value)
• Total Carbohydrate: 43g (16% Daily Value)
• Dietary Fiber: 5g (16% Daily Value)
• Total Sugars: 10g
• Protein: 41g (82% Daily Value)
• Vitamin C: 18mg (20% Daily Value)
• Calcium: 647mg (50% Daily Value)
• Iron: 5mg (27% Daily Value)
• Potassium: 1008mg (21% Daily Value)