Rolle Lasagna

Family recipe for Lasagna, tweaked by David

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add a small splash of oil to just coat the bottom of a dutch oven, and heat over medium high. Mix ground beef and sausage, then press firmly into the bottom of the dutch oven, spreading out evenly. Let cook until crispy, then break it up and toss in onion, garlic, and a pinch of salt. Cook until meat is browned and onions are translucent, 3-5 minutes.

Step 2

Stir in the basil, oregano, rosemary, sugar, fennel seeds, and half the parsley. Cook for 30 seconds to 1 minute (or until fragrant), then add in the crushed tomatoes, tomato sauce, tomato paste, wine, and Italian Seasoning, as well as 1 tsp of salt and pepper to taste. Stir thoroughly, then reduce heat to low and simmer for 1 1/2 to 4 hours.

Step 3

In a separate bowl, combine ricotta, remaining parsley, egg, 1/2 tsp of salt, and nutmeg. Refrigerate until time for assembly.

Step 4

When meat sauce is about 20 minutes from completing, cook the noodles according to package directions in heavily salted water. Rinse with cold water and set aside, making sure they don't stick to each other.

Step 5

Divide meat sauce into 5 portions, ricotta into 3 portions, and noodles, mozzarella, and parmesan into 4 portions. Layering is as follows: * Bottom Layer: Meat sauce * Repeating layers (3x): Noodles, then ricotta, then mozzarella, then meat sauce, then parmesan * Top layer: Noodles, Meat sauce, Mozzarella, parmesan