Tomato Lasagna


Tomato Lasagna



In dutch oven, cook sausage, beef, onion, and garlic over medium heat until well browned. Stir in tomatoes and water. Add sugar, basil, fennel, Italian seasoning, 1 tsp salt, pepper, and 2 Tbs parsley. Cover and simmer for about 1.5 hours, stirring occasinally.

Cook lasagna noodles in boiling salted water for 8-10 minutes. Drain, then rinse with cold water. In mixing bowl, combine ricotta cheese with egg, remaining parsley, and 0.5 tsp salt.

Preheat oven to 375F.

Alternate layers of meat sauce, noodles, riccotta mixture, and Parmesan cheese. Spray aluminum foil with cooling spray then cover.

Bake in preheated oven for 25 minutes. Remove foil, and bake another 25 minutes. Cool for at least 15 minutes.