Ingredients
8 oz sweet Italian sausage links, casings removed
8 oz lean ground beef
1 small onion, diced
2 garlic cloves, minced
28 oz whole tomatoes in juice,
- 1 14 1/2-16 oz. can
2 tbsp tomato paste
½ tsp salt
2 tbsp fresh basil leaves, chopped
1 large egg
½ tsp ground black pepper
15 oz part skim ricotta cheese
4 oz part skim mozzarella cheese, shredded (1 C.)
¾ cup Parmesan cheese, grated
8 oz lasagna noodles, no-boil (12 noodles)
Preparation
Heat 4 quart saucepan over medium high heat until hot.
Add sausage and ground beef, and cook, stirring, 1 minute.
Add onion and cook until meat is browned and onion is tender, about 5 minutes, stirring occasionally and breaking up sausage with side of spoon.
Pour off drippings from saucepan.
Add garlic to meat mixture in saucepan and cook 1 minutes.
Stir in tomatoes with their juice, tomato paste, and salt, breaking up tomatoes with spoon; heat to boiling.
Reduce heat to medium and cook, uncovered, 20 minutes, stirring occasionally.
Stir in basil. Makes about 6 cups sauce.
Meanwhile, in medium bowl, mix egg, pepper, ricotta, 1/2 cup mozzarella and 1/2 cup Parmesan until blended.
Preheat oven to 350 degrees F. Into 13x9-inch glass baking dish, evenly spoon 2 cup sauce.
Arrange 3 noodles over sauce, making sure noodles do not touch sides of dish (they will expand).
Top with 1 ¼ cups ricotta mixture, 3 noodles, and 2 cups sauce.
Arrange 3 noodles on top; spread with remaining ricotta mixture.
Top with remaining noodles and remaining mozzarella and Parmesan.
If making a day ahead, cover and refrigerate.
Cover lasagna with foil and bake 30 minutes (1 hour if refrigerated) or until hot and bubbly.
Let lasagna stand 10 minutes for easier serving.
