Most Amazing Lasagna Layers (Print Version)
# Ingredients:
→ Meat Sauce
01 -
1 pound ground Italian sausage
02 -
1 pound lean ground beef
03 -
1 large white onion, diced
04 -
5 cloves garlic, minced
05 -
1 (28-ounce) can crushed tomatoes
06 -
2 (6-ounce) cans tomato paste
07 -
1 (15-ounce) can tomato sauce or passata
08 -
1/2 cup white wine
09 -
2 tablespoons granulated sugar
10 -
1/2 cup chopped fresh basil
11 -
1 teaspoon fennel seeds
12 -
1 teaspoon dried oregano
13 -
1/2 teaspoon salt
14 -
1/4 teaspoon black pepper
15 -
1/4 cup chopped fresh parsley
→ Lasagna Assembly
16 -
1 pound lasagna pasta
17 -
30 ounces ricotta cheese
18 -
2 tablespoons chopped fresh parsley
19 -
1 large egg
20 -
1/2 teaspoon salt
21 -
1/8 teaspoon ground nutmeg
22 -
1 pound thinly sliced mozzarella cheese (about 24 slices)
23 -
1 cup freshly grated Parmesan cheese
# Instructions:
01 -
In a large pot over medium heat, add ground sausage and ground beef. Break up the meat into small pieces using a spoon. Add onion and garlic, and cook until the meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel seeds, oregano, 1/2 teaspoon salt, pepper, and parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer for 1-4 hours, stirring occasionally.
02 -
Place lasagna noodles into the bottom of a 9x13 pan. Pour hot tap water over the noodles, ensuring they are completely immersed in the water. Let soak for 30 minutes, then drain and discard the water.
03 -
In a mixing bowl, combine ricotta cheese, egg, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
04 -
Preheat the oven to 375°F (190°C). Lightly grease a deep 9x13 lasagna pan.
05 -
Spread 1 cup of meat sauce in the prepared pan to cover the bottom. Place 4 lasagna sheets on top. Spread 1/3 of the ricotta mixture over the pasta. Top with 1/4 of the mozzarella slices. Spoon 1 1/2 cups of meat sauce over the mozzarella layer, and sprinkle with 1/4 cup Parmesan cheese. Repeat layering two more times to form three complete layers.
06 -
Place a final layer of pasta sheets on top. Spread 1 cup of meat sauce over the pasta to cover completely. Top with the remaining mozzarella slices and Parmesan cheese.
07 -
Cover the pan loosely with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes until the cheese is browned. Serve hot.
# Notes:
01 -
White wine can be substituted with red wine, chicken broth, or beef broth.
02 -
Simmering the sauce for 1 hour is recommended, but simmering up to 4 hours enhances the flavor profoundly.
03 -
For convenience, use a slow cooker to simmer the sauce for 4 hours on high or 6 to 8 hours on low.
04 -
Use a deep dish lasagna pan to accommodate all layers properly.