Favorite Lasagna

READY IN: 3hrs 30mins




  • Remove sausage from casings, chop the meat.
  • In 5-qt Dutch oven, over medium heat, saute sausage, ground beef, onion and garlic.
  • Break up beef with wooden spoon.
  • Stir frequently, until well browned- 20 minutes.
  • Add sugar, 1TBSP salt, basil, pepper, and half the parsley; mix well.
  • Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon.
  • Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick- 1-1/2hours.
  • In large 8qt pot, bring 3qts water and 1TBSP salt to boiling.
  • Add lasagna noodes, 2 or 3 at a time.
  • Return to boiling; boil uncovered and stirring occasionally, 10 minutes, or just until tender.
  • Drain in colander; rinse under cold water.
  • Dry lasagna on paper towels.
  • Preheat oven to 375 degrees.
  • In medium bowl, combine ricotta, egg, remaining parsley, and salt; mix.
  • In bottom of 13x9" baking dish, spoon 1-1/2 cups sauce.
  • Layer with 6 lasagna noodes, lengthwise and overlapping, to cover.
  • Spread with 1/2 of ricotta mixture; top with 1/3 of the mozzarella.
  • Spoon 1-1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmsesan cheese.
  • Repeat layering, starting with 6 lasagna noodes and ending with 1-1/2 cups sauce sprinkled with Parmesen.
  • Spread with remaining sauce, top with rest of mozzarella and Parmesan.
  • Cover with foil.
  • Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer or until bubbly.
  • Cool 15 minutes before serving.