From Linda Cicero’s Cook’s Corner Column
AllRecipes.com’s Best Lasagna
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
28-ounce can crushed tomatoes
2 (6-ounce) cans tomato paste
2 (6.5-ounce) cans tomato sauce
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon pepper
4 tablespoons chopped fresh parsley, divided
12 lasagna noodles
16 ounces ricotta cheese
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, paste and sauce plus 1/2 cup water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and 2 tablespoons parsley. Simmer, covered, about 11/2 hours, stirring occasionally.
Cook lasagna noodles in boiling, salted water for 8 to 10 minutes. Drain and rinse with cold water. In a bowl, mix ricotta, egg, remaining parsley and 1/2 teaspoon salt.
Heat oven to 375 degrees. Spread 1 1/2 cups meat sauce in bottom of a 9-by-13 inch pan. Top with 6 noodles arranged lengthwise. Spread with half of the ricotta mixture. Top with a third of mozzarella. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, topping with remaining mozzarella and Parmesan.
Cover with oiled foil. Bake 25 minutes. Remove foil, and bake 25 minutes more. Cool for 15 minutes before cutting. Makes 12 servings.
Per serving: 438 calories (45 percent from fat), 22 g fat (11 g saturated fat, 8 g monounsaturated fat), 116 mg cholesterol, 32 g protein, 28 g carbohydrates, 2 g fiber, 1,665 mg sodium.