WORLD'S BEST LASAGNA - BENS MODIFIED

World's Best Lasagna - Bens Modified image

Provided by jgctx

Categories < 4 Hours

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 23

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1 lb sweet Italian chicken sausage (casings removed)
1 lb lean ground beef
4 garlic cloves, crushed
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can double-concentrated tomato paste
2 (6 1/2 ounce) cans tomato sauce
1/2 cup dry white wine
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seed
1 teaspoon italian seasoning
2 bay leaves
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
no-boil lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon of grated nutmeg
3/4 lb mozzarella cheese, grated
3/4 cup grated parmesan cheese

Steps:

In a large sauce pan, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
Stir in 1/2 cup white wine.
Stir in crushed tomatoes, tomato paste, tomato sauce.
Season with sugar, basil, fennel seeds, Italian seasoning, bay leaves, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon red crushed pepper and 2 tablespoons parsley.
Simmer, covered, for about 1 1/2 hours - 2 hours, stirring occasionally.
In a mixing bowl, combine ricotta cheese with egg, remaining parsley, nutmeg, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
Arrange noodles lengthwise over meat sauce. Do not overlap noodles, but break pieces to fill in gaps.
Spread with one half of the ricotta cheese mixture.
Top with a third of mozzarella cheese.
Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese. Grate some black pepper on top.
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes.
Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.