Italian

Italian Sausage Lasagna

Name: Italian Sausage Lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 3 h 10 min
Yield: 12 servings
Ingredients: 1 pound sweet Italian sausage; 3/4 pound lean ground beef; 3/4 cup minced onion; 3 cloves garlic (minced); 1 28- ounce can can San Marzano tomatoes (I prefer the Rega brand); 2 6- ounce cans tomato paste; 1 15- ounce can tomato sauce; 1/2 cup water; 2 tablespoons sugar; 2 teaspoons dried basil leaves; 1/2 teaspoon fennel seeds; 1 teaspoon Italian seasoning; 1 tablespoon Kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons chopped Italian parsley; 16 ounces ricotta cheese; 1 large egg; 2 tablespoons chopped Italian parsley; 1/2 teaspoon Kosher salt; 12 lasagna noodles; 3/4 pound grated aged mozzarella cheese; 3/4 pound grated Asiago cheese

This is my signature Italian Sausage Lasagna that everyone loves. The sauce is a standalone pasta sauce.

By Chef Laura Bonicelli

asiagomozzarellanoodlesricotta

Prep Time

20 min

Cook Time

50 min

Total Time

3 hr 10 min

Servings

12 servings

Ingredients

1 poundsweet Italian sausage
3/4 poundlean ground beef
3/4 cupminced onion
3 clovesgarlic (minced)
1 28- ounce cancan San Marzano tomatoes (I prefer the Rega brand)
2 6- ounce canstomato paste
1 15- ounce cantomato sauce
1/2 cupwater
2 tablespoonssugar
2 teaspoonsdried basil leaves
1/2 teaspoonfennel seeds
1 teaspoonItalian seasoning
1 tablespoonKosher salt
1/4 teaspoonfreshly ground black pepper
2 tablespoonschopped Italian parsley
16 ouncesricotta cheese
1 large egg
2 tablespoonschopped Italian parsley
1/2 teaspoonKosher salt
12 lasagna noodles
3/4 poundgrated aged mozzarella cheese
3/4 poundgrated Asiago cheese

Instructions

1
In a large heavy-bottomed pot, cook sausage, ground beef, onion, and garlic over medium heat until well-browned. Stir in Italian tomatoes, tomato paste, tomato sauce, and water. Add in sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon Kosher salt, pepper, and 2 tablespoons Italian parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2
In a bowl, combine ricotta cheese with egg, 2 tablepoons of Italian parsley, and 1/2 teaspoon salt.
3
Bring a large pot of lightly-salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes until al-dente. Drain the noodles and rinse with cold water.
4
Preheat oven to 375º F.
5
To assemble: spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the Ricotta cheese mixture. Top with a third of Mozzarella cheese. Spoon 1 1/2 cups of meat sauce over mozzarella and sprinkle with 1/4 cup Asiago cheese. Repeat layers and top with remaining mozzarella and Asiago cheese. Cover with foil. To prevent sticking, spray foil with cooking spray.
6
Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving.

Chef's Notes

NOTES : To freeze: Double wrap in foil and freeze. Bake frozen. Increase covered baking time by 30 minutes. Finish as directed.

Nutrition (per serving)

584

Calories

39g

Protein

37g

Carbs

31g

Fat

Fiber

2080mg

Sodium