lasagna recipe


1 lb (453 g) Italian sausage
1 lb (453 g) lean ground beef
1 large white onion, chopped
5 cloves of garlic, minced
1 can of diced tomatoes (28 oz.)
2 cans (6 oz. each) of tomato pasta
1 can (15 oz.) tomato sauce
1/2 cup (125 mL) chicken broth
2 tablespoons of sugar
1/2 cup (125 mL) fresh basil
1 teaspoon fennel seeds
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup (65 ml) + 2 tablespoons parsley
1 lb (453 g) lasagna pasta
850 grams ricotta cheese
1 large egg
1/2 teaspoon salt
1/8 teaspoon nutmeg
453 g grated mozzarella cheese
1 cup (250 ml) grated Parmesan cheese


In a large pot over medium heat, add the sausage meat and ground beef. Use a spoon to break the meat into pieces.
Add onion and garlic and cook until meat is browned, stirring frequently.
Add sugar, basil, fennel seeds, oregano, salt, pepper and parsley.
Add diced tomatoes, tomato sauce, tomato paste and broth.
Mix well and bring to a boil. Reduce and simmer over low heat for 1 to 4 hours, stirring occasionally.
Meanwhile, put the noodles in the bottom of a dish. Pour in hot water and soak for 30 minutes. Then drain the noodles.
In a bowl, combine the ricotta cheese with the egg, 2 tablespoons of parsley, salt and nutmeg. Refrigerate until ready.
Preheat oven to 375°F (190°C). Oil a 9-by-13 Pyrex dish well.
To assemble:
Place 1 cup of the meat sauce in the bottom of the dish. Add 4 noodles. Spread about 1/3 of your ricotta cheese mixture. Add 1/4 of the mozzarella cheese. Add 1 1/2 cups of meat mixture, then 1/4 cup of Parmesan cheese. Repeat 2 more times.
Place a final layer of noodles, then 1 cup of sauce and the remaining cheese.
Cover with aluminum foil.
Bake for 25 minutes. Remove foil and bake for another 25 minutes.