Italian lasagna

It takes a little bit extra time and effort, but you will not be able to forget its taste. Your family will demand this lasagna again and again.

Servings: 12

Total time: 3 hours 15 minutes

Ingredients:

• Italian sausage (sweet): 1 pound
• Ground lean beef: 3/4 pound
• Minced onion: 1/2 cup
• Crushed garlic: 2 cloves
• Crushed tomatoes: 28 ounces
• Tomato paste: 12 ounces
• Tomato sauce (canned): 13 ounces
• Water: 1/2 cup
• White sugar: 2 tablespoons
• Dried basil leaves: 1 1/2 teaspoons
• Fennel seeds: 1/2 teaspoon
• Italian seasoning: 1 teaspoon
• Salt: 1 tablespoon
• Powdered black pepper: 1/4 teaspoon
• Chopped parsley: 4 tablespoons
• Lasagna noodles: 12
• Ricotta cheese: 16 ounces
• Egg: 1
• Salt: 1/2 teaspoon
• Sliced mozzarella cheese (grated): 3/4 cup

Preparation:

Cook garlic, onion, ground beef and sausages in one Dutch oven over medium flame to make them equally brown. Mix in water, tomato sauce, tomato pasta and crushed tomatoes. Season with Paesley (2 tablespoons), pepper, salt (1 tablespoon), Italian seasoning, fennel seeds, basil, and sugar. Simmer and cover for almost 1 1/2 hours. Stir occasionally. Boil salted water in one pot and cook lasagna noodle in the boiling water in one pot and cook lasagna noodle in the boiling water for almost 8-10 minutes. Drain lasagna noodles and rinse them under cold water. Take one mixing bowl to combine salt (1/2 teaspoon), remaining parsley, egg and ricotta cheese in this bowl. Mix them well. Preheat your oven to almost 375°F. Assemble lasagna in a baking dish (9x13inch). Spread meat sauce (1 1/2 cups) in the base of the baking dish. Arrange six noodles laterally over meaty sauce. Now spread half mixture of ricotta cheese. Top this mixture with 1/3rd slices of mozzarella cheese. Spoon almost 1 1/2 cups meaty sauce over cheese slices and sprinkle with parmesan cheese (1/4 cup). Replicate all these layers, and the final layer should be the parmesan and mozzarella cheese. Cover the pan with one point, but spray foil with some cooking spray to avoid sticking. Keep the foil away from cheese topping. Bake your preheated oven for nearly 25 minutes. Remove aluminum foil and bake for 25 minutes again. Let it cool for almost 15 minutes before serving.