Ingredients
- ¼ cup olive oil, plus more to taste
- ½ cup chopped onion
- 3 cloves garlic, chopped
- 1 pound sweet Italian sausage
- ¾ pound ground beef
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- ½ cup water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon fennel seeds
- Salt and pepper, to taste
- 2 pounds ricotta cheese
- 2 eggs
- 1 cup grated Parmesan cheese
- ¼ cup chopped parsley
- 2 boxes lasagna noodles
- 1 pound mozzarella cheese, sliced
Preparation
Preheat oven to 350°.
Heat olive oil in saucepot. Add onions, garlic, meat. Cook 5 to 10 minutes. Add tomato products and water as needed to thin. Add seasonings to taste and simmer for 20 minutes. Combine ricotta and eggs, mix. Add Parmesan and parsley, mix. Meanwhile, cook and drain noodles according to package directions. Layer noodles on bottom of lasagna pan, cover with meat sauce, about ⅓. Add ½ of the ricotta and mozzarella. Add noodles and repeat. Finish with sauce. Cover with foil. Pop in the oven for 25 minutes. Uncover and cook for another 15 to 20 minutes. Let sit for 30 minutes before serving.
