HOW TO MAKE LASAGNA

Ingredients

• 9 lasagna noodles
• 1-1/4 pounds bulk Italian sausage
• 3/4 pound hamburger
• 1 medium onion, diced
• 3 garlic clove cloves, minced
• 2 cans (one 28 ounces, one 15 ounces) crushed tomato plants
• 2 cans (6 ounces each) tomato paste
• 2/3 cup water
• two to three tablespoons sugar
• 3 tablespoons plus 1/4 cup minced fresh parsley, div > View Recipe

Directions

• Prepare noodles based on package directions drain. Meanwhile, inside a Nederlander oven, prepare sausage, beef and onion over medium heat 8-ten minutes or until meat is not pink, splitting up meat into crumbles. Add garlic clove prepare one minute. Drain.
• Stir in tomato plants, tomato paste, water, sugar, 3 tablespoons parsley, tulsi, fennel, 1/2 teaspoon pepper and salt provide a boil. Reduce heat simmer, uncovered, half an hour, stirring from time to time.
• In a tiny bowl, mix egg, ricotta cheese, and remaining parsley and salt.
• Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles along with a third from the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and a pair of tablespoons Mozzarella dairy product. Repeat layers two times. Top with remaining meat sauce and cheeses (dish is going to be full).
• Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand fifteen minutes before serving.