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MEAT SAUCE:
1 # Ground Beef
1 # Ground Italian Sausage
1 Yellow Onion Choppef
4 Garlic Cloves Minced
2 Cans Crushed Tomatoes
2 Tablespoons Tomato Paste
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
Salt & Pepper to taste
½ Cup Red Wine (Optional)
RICOTTA FILLING:
15 Oz Ricotta Cheese
1 Egg
1 Cup Grated Parmesan Cheese
2 Tbsp. Fresh Parsley or Basil Chopped
Salt & Pepper to taste
FOR ASSEMBLY:
12-15 Lasagna Noodles (No Boil)
4 Cups Mozzarella Cheese Grated
Fresh Basil Leaves for Garnish (Optional)
Prepare Meat Sauce:
Brown Meats, Drain Fat
Add Onions & Garlic until soft
Let simmer for about 30 minutes to develop flavor, stirring occasionally.
In a medium bowl, combine ricotta cheese, egg, Parmesan, parsley, salt, and pepper. Mix well.
Preheat your oven to 375°F (190°C).
Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
Layer noodles over the sauce, followed by half of the ricotta mixture, a third of the mozzarella, and then more meat sauce.
Repeat these layers, finishing with noodles topped with remaining meat sauce and mozzarella cheese.
Cover the dish with foil (to prevent sticking, spray the foil with cooking spray).
Bake for 25 minutes, then uncover and bake for an additional 25 minutes, or until the cheese is bubbly and golden.
Let the lasagna cool for about 15 minutes before slicing.