Lasagna (Prep)

Lasagna Prep

Why do I like to prepare my lasagna a day in advance? So I don't have to cook the noodles. If you make up your lasagna in advance and let it sit in the refrigerator at least over night the noodles will be just right.

Ingredients

1 pound sweet Italian sausage
1 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
2 (14.5 ounce) cans crushed tomatoes
1 (12 ounce) can tomato paste
2 (8 ounce) cans canned tomato sauce
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
2 tablespoons parsley flakes
8 ounces lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1 pound mozzarella cheese, sliced
1 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. (To reduce fat you can drain the fat out at this point.)

2. Stir in crushed tomatoes, tomato paste, and tomato sauce. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 1 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

3. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 5 noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers starting with noodles, and top with remaining mozzarella and Parmesan cheese.

5. Cover with plastic wrap and put in refrigerator at least overnight.

The baking instructions will be provided on Sunday.

I often have left over meat sauce. Put it in the freezer for a spaghetti topping. It is hard to beat this red meat sauce over pasta.