Lasagna, Beef

Nutrition

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Ingredients

3 lbs Ground Beef

32 oz Ricotta Cheese

1 large Onion

1 Red Bell Pepper

1 Green Bell Pepper

12 Lasagna Noodles

2 six oz cans Tomato Paste

28 oz can Crush Tomatoes

1 1/2 tbsp Minced Garlic

2 tbsp fresh Basil

1 tbsp dry Oregano

3/4 cup Granulated Sugar

1/2 tbsp Salt

2 Eggs

2 tbsp dry Parsley

1/2 cup Grated Parmesan

1/2 lbs Italian Sausage

2 1/2 cups Mozzarella

2 tbsp Italian seasoning

How To Make

1.  Preheat oven to 350 degrees F.
2. Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.
3. Add the crushed tomatoes and tomato paste, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the parsley.
4. As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, 1/4 cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 1/2 tablespoon Italian seasoning, and 1/2 teaspoon basil. Stir until well incorporated.
5. Cook the pasta al dente, according to it’s package directions.
6. Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about 1/4 cup). Layer 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 1/2 (level) cups of meat sauce. Repeat the layers twice.
7. Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and 1/2 cup parmesan.
8. Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake 15 more minutes.
9. Let the lasagna cool for 15-20 minutes before cutting.