Beef, Italian sausage, tomato, cheese and lots of layers. Worth the effort!
Original recipe serves 12
Ingredients (serves 12)
Stir in the water, crushed tomatoes, tomato sauce and tomato paste. Stir in the Italian seasoning, basil, fennel, suagr, salt and pepper. Add in 2 tablespoons of the chopped parsley. Reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally.
Cook lasagna sheets (noodles) according to package directions, drain, and rinse the noodles with cool water. Set aside.
Combine ricotta, egg, remaining parsley and 1/2 teaspoon of salt.
Preheat oven to 375F (190C).
Spread 1 1/2 cups of the meat sauce in the bottom of a 9x13 baking dish.
Arrange 6 noodles lengthwise on top of the sauce layer. Spread on a layer of 1/2 half of the ricotta mixture and top with one third of the mozarella slices.
Spread another layer of 1 1/2 cup of the meat sauce on top of of the mozarella and sprinkle 1/4 cup of the parmesan cheese.
Repeat the layers, and top with remaining mozarella and parmesan.
Spray some foil with cooking spray and cover the assembled lasagna, with sprayed side towards the cheese to prevent sticking.
Bake in oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Let cool for 15 minutes before serving.