Description
A rich Italian-American lasagna with slow-cooked beef and pork-free sausage, aromatic herbs, and silky ricotta layers. No alcohol or pork used, perfect for large family gatherings.
Ingredients
450g lean ground beef
450g pork-free Italian sausage (casings removed)
1 large yellow onion (finely chopped)
3 garlic cloves (minced)
1600g crushed tomatoes (2 x 800g cans)
170g tomato paste
425g smooth tomato sauce
120ml water
2 tbsp granulated sugar
1 tbsp dried basil (or 3 tbsp fresh chiffonade)
1/2 tsp fennel seeds
1 tsp salt
1/2 tsp black pepper
8 oz lasagna noodles
500g ricotta cheese
1 large egg
3/4 cup grated Parmesan
either oil for pan or water for no-stick liner
Instructions
Preheat oven to 375°F (190°C)
Brown beef and sausage in large pot, drain fat
Add onion, garlic, and fennel seeds, cook 5 minutes
Stir in crushed tomatoes, tomato paste, and tomato sauce
Bring to boil, add sugar, herbs, salt, pepper and water
Simmer uncovered 1 hour 15 minutes
Meanwhile, cook lasagna noodles according to package
In medium bowl, mix ricotta, egg, and 1/2 cup Parmesan
Assemble: Spread 2 cups sauce in 9×13″ dish
Layer 3 noodles, 2 cups sauce, 1/2 ricotta mixture, 2 tbsp Parmesan
Repeat layers 4 times, ending with sauce and Parmesan
Cover with foil, bake 25 minutes
Remove foil, bake 15 minutes more
Let rest 15-20 minutes before serving
Notes
For thicker sauce, reduce before adding water
Can prepare lasagna layers up to 1 day ahead
Best reheated gently for deeper flavors
- Prep Time: 30
- Cook Time: 150
- Category: Recettes de Pâtes Faciles et Rapides Maison
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (113g)
- Calories: 350
- Sugar: 5g
- Sodium: 8000mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg