Everyone needs that one Sunday dinner recipe that you can spend a few hours preparing on a weekend and feel amazing when you serve it to friends or family. This lasagna is one of those meals! It's comforting, delicious and totally filling. The recipe is not difficult, just a little time consuming so I either make it on a weekend when I have some extra time or I assemble it the day before I want to serve it and bake it off the following day if I'm short on time. It also freezes beautifully - so if you are going to invest in the time to make one batch - make a 2nd and pop it in the freezer for later!
My husband tells me this is on his "top 5" list of things I cook and I'm pretty sure that's just his way of asking me to make it more often. He's also a corners and edges guy -- everything I make, he eats the corners and edges first -- so I found the coolest lasagna (or brownie!) pan for the corner and edges lover. Check this pan out - all edges! I have a picture of the lasagna in the pan at the bottom of the recipe.
I hope you give it a try…
Traditional Lasagna Serves 10-12
Prep time: 30 minutes
Cook time: 2 hours and 15 minutes
1 pound Italian sausage - removed from casing and broken into chunks
1/2 pound ground beef or ground turkey
1 medium onion -- chopped
2 cloves garlic -- minced
1 Tablespoon sugar
1 teaspoon salt
2 teaspoons dried basil
1 teaspoon fennel seeds
1/4 teaspoon pepper
1/4 cup fresh parsley -- minced
1 - 28 ounce can of Italian plum tomatoes
3 - 6 ounce cans of tomato paste
1/2 cup water
2 cups ricotta cheese *bonus points if you make your own!
3 eggs -- beaten
1/2 teaspoon salt
12 lasagna noodles
3/4 cup grated parmesan cheese
3/4 pound mozzarella cheese -- thinly sliced or grated
Saute sausage over medium heat for 3-4 minutes. Add the ground beef (or turkey), onion, and garlic and saute - stirring until browned. Drain the grease.
Add sugar, salt, basil, fennel seeds, pepper, and half the parsley to the meat mixture and stir well.
Mash the tomatoes with a fork and combine the tomatoes with the tomato paste and water. Add to the meat mixture. Simmer covered for 90 minutes.
If you want to make your own ricotta for this dish, you can do it while the meat mixture is simmering!
In bowl, combine ricotta, eggs, salt, and remaining parsley. Preheat oven to 350 degrees.
Cook lasagna noodles according to package directions and drain. Butter or generously spray a 9x13" baking dish with non-stick spray.
Layer your ingredients in the buttered pan. Start with a layer of noodles - cover noodles with one and a half cups of sauce, then half of the cheese mix, then 1/4 cup Parmesan, and half the mozzarella.
Repeat layering - ending with the sauce and sprinkle with remaining Parmesan.
Cover and bake for 25 minutes. Remove cover and bake for 20 minutes longer or until bubbling. Let stand for 5-10 minutes before serving.