Lasagna -Gma King

I always double the cheese ingredients because I just don't seem to be able to spread the mixture out thin enough. I also usually shred a block of whole milk Galbani mozzarella instead of using slices. That causes me to need more cheese too. To me, lasagna is all about the cheese!! If you use leaner than 85% ground beef you might not have to drain the grease. For the Italian sausage, you can use links and just split the skin and remove the sausage meat before browning it. Fennel seed is important to the flavor. Note that parsley is used twice. It is always a good idea to have a jar of sauce available just in case you overdo the sauce layers.

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Step 1

In a heavy pot, cook sausage, ground beef (1), onion (1/2), and garlic (2) over medium heat until well browned. If there is a lot of grease, drain it off before adding the sauce. Stir in crushed tomatoes (1), tomato paste (2), tomato sauce (1), and water (1/2). Season with sugar (1 1/2), basil (1 1/2), fennel (1/2) seeds, Italian seasoning (1), 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Step 2

If using boxed lasagna noodles, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. OR You can also purchase no-boil lasagna noodles or use fresh made, then you can just put the noodles in the casserole. In a mixing bowl, combine ricotta cheese with egg, 2 T fresh chopped parsley, and 1/2 teaspoon salt.

Step 3

Preheat oven to 375 degrees F (19 degrees C).

Step 4

To assemble, Spread 1 1/2 cups of meat sauce in the bottom of a lightly greased 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese Top with a third of mozzarella cheese slices. Sprinkle with 1/4 cup Parmesan cheese. Spoon 1 1/2 cups meat sauce over mozzarella, Repeat layers, and top with remaining mozzarella and 1/4 cup Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Order: meat sauce, pasta, Ricotta cheese, mozzarella, parmesan for 2 layers

Step 5

Bake in on middle rack in a preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to slightly brown top. Cool for 15 minutes before serving so it isn't too runny. If you have a pan that is 3" deep, l recommend doubling the sauce and cheese for an extra layer. Of course will need extra lasagne noodles.