DAVE'S GREAT 3-CHEESE LASAGNA RECIPE - (4.6/5)

Dave's GREAT 3-Cheese Lasagna Recipe - (4.6/5) image

Provided by á-171335

Number Of Ingredients 23

Ingredients

16 oz. (1 lb.) SWEET Italian sausage - out of skin (Mild will work if sweet is not available)
12 oz. (3/4 lb.) lean (80% or better) ground beef
4 oz. (1/2 cup) minced yellow onion (Vidalia or sweet white will also work)
2 cloves garlic (crushed and minced)
1 can crushed tomatoes (28 oz.)
1 can tomato sauce (15 oz.) or 2 cans (6.5 oz. ea.)
2 cans tomato paste (6 oz. ea.)
1/2 cup lukewarm water
1/4 cup dry red wine (optional)
2 tbsp. white sugar
1 1/2 tsp dried basil leaves
1/2 tsp Fennel seeds
1 tsp Italian seasoning
1 tbsp salt
1/4 tsp fresh-ground black pepper (pre-ground will also work)
1 bay leaf
4 tbsp. chopped fresh parsley (or 4 tsp dried parsley flakes) - separated into two parts
12 lasagna noodles
16 ounces (1 1/4 lb.) fresh Ricotta cheese
1 large egg (room temperature, lightly beaten)
1/2 tsp. salt
12 oz. (3/4 lb.) Mozzarella cheese, sliced (grated will also work)
3/4 cup grated Parmesan cheese

Steps:

Preparation: 1. Pre-heat Dutch Oven over medium heat. 2. Place sausage, ground beef, onion and garlic into pre-heated Dutch Oven and cook until well-browned (approx. 5 - 8 mins.) 3. Stir in crushed tomatoes, tomato sauce, tomato paste. wine (optional) and water - mix well. 4. Add sugar, basil, fennel seeds, Italian seasoning, 1 tbsp. salt, 1/4 tsp. ground black pepper, 2 tbsp. parsley and bay leaf. 5. Cover Dutch Oven and simmer for about 1 1/2 hours, stirring occasionally. 6. Bring 4-6 qts. water to a boil and add 1 tbsp. salt. 7. Carefully add 12 lasagna noodles and stir. 8. Bring water back to a boil. 9. Cook noodles (uncovered) for 8-10 mins. 10. Drain noodles and rinse with cold water. 11. Lightly oil 2 baking sheets (to prevent sticking) and lay out 6 lasagna noodles flat on each sheet. 12. Preheat oven to 375 degrees F (190 degrees C). 13. Combine Ricotta cheese with beaten egg, remaining 2 tbsp. fresh parsley (or 2 tsp. dried parsley flakes) and 1/2 tsp. salt. Assembly: 1. Lighly oil a 9x13-inch backing dish or pan. 2. Spread 1 1/2 cups of meat sauce to cover the bottom of the baking dish or pan. 3. Lay 3 lasagna noodles lengthwise in the dish/pan over the meat sauce. 4. Spread 1/3 of the Ricotta cheese/egg mixture evenly over the noodles all the way to the edges. 5. Lay 1/3 of the Mozzarella chees slices over the noodles (or evenly sprinkle 1/3 of the grated Mozzarella cheese). 6. Sprsad 1 1/2 cups of the meat sauce over the Mozzarella. 7. Sprinkle 1/4 cup Parmesan cheese over the sauce. 8. Repeat steps 3 through 7 Until there are only 3 lasagna noodles remaining. 9. Lay the final 3 lasagna noodles over the Parmesan. 10. Sprsad 1 1/2 cups of the meat sauce directly over the noodles. 11. Evenly spread the remaining Mozzarella and Parmesan cheese over the meat sauce. 12. Lightly oil one side of sufficient aluminum foil to cover the baking dish/pan and place over the lasagna (this allows the foil to touch the cheese without sticking) or place un-oiled foil over the dish making sure foil doesn't touch the cheese). Baking: 1. Place baking dish/pan into pre-heated oven. 2. Bake for 25 mins. 3. Remove foil from over the lasagna. 4. Bake uncovered for an additional 25 mins. or until chees has thoroughly melted and/or browned as desired. 5. Cool for 15 minutes on a wire rack before serving. Cut into 2-3 inch squares and serve with salad and garlic bread if desired.