Wednesday, January 16, 2013


8 oz lasagna noodles, prepared according to pkg directions
1 lb Italian sausage
1/2 lb ground beef
1 cup chopped yellow onion
2 garlic cloves, minced
2 tsp granulated sugar
1 tbsp salt
1 1/2 tsp dried basil
1/2 tsp fennel seed
1/4 tsp black pepper
1 can (28-oz) diced tomatoes
2 cans (6-oz) tomato paste
1 egg, beaten
1 container (15-oz) ricotta cheese
1 tbsp dried parsley flakes
1/2 tsp salt
1 cup sliced ripe olives
1 lb Mozzarella cheese, grated
3/4 cup Parmesan cheese, grated

Drain the cooked lasagna.

Cook the sausage and ground beef; drain excess fat.  Add the onion and garlic, cook, stirring, for 5 minutes.  Add next seven ingredients and simmer 20 minutes.

While the above simmers, combine the egg, ricotta cheese, parsley flakes, and salt.

To assemble lasagna, spread 1 1/2 cups of the meat sauce in the bottom of 9 x 13-inch baking dish or pan.  Layer a third of the lasagna noodles over the meat sauce.  Top with 1/3 of the meat sauce, 1/3 of the ricotta mixture, 1/3 of the sliced olives, 1/3 of the Mozzarella, and 1/3 of the Parmesan cheese.  Repeat layering to use remaining ingredients.  Cover with aluminum foil and bake at 375 degrees for 25 minutes.  Remove foil and bake uncovered another 25 minutes.  Remove from oven and let stand for 10 minutes before cutting to serve.

Yield: 8 to 10 servings

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