Maggiano's Lasagna (Print Version)
# Ingredients:
01 -
1 pound Italian sausage.
02 -
1 pound ground beef.
03 -
1 large onion, diced up.
04 -
3 minced garlic cloves.
05 -
2 cans crushed tomatoes (28 oz each).
06 -
1 can tomato sauce (15 oz).
07 -
1 can tomato paste (6 oz).
08 -
1/2 cup of water.
09 -
1 tablespoon dried basil.
10 -
1 teaspoon Italian blend seasoning.
11 -
1/2 teaspoon fennel seed.
12 -
2 tablespoons granulated sugar.
13 -
1/4 teaspoon ground black pepper.
14 -
1 tablespoon table salt.
15 -
2 tablespoons chopped fresh parsley.
16 -
16 ounces ricotta cheese.
17 -
1 whole egg.
18 -
12 lasagna pasta sheets.
19 -
16 ounces shredded mozzarella.
20 -
1 cup grated Parmesan cheese.
# Instructions:
01 -
Cook onion and garlic with the meats, then drain the fat. Stir in seasonings and tomato products. Let it simmer gently for an hour and a half.
02 -
Stir together ricotta, parsley, egg, salt, and black pepper in a bowl.
03 -
Cook the pasta sheets as the box says. Rinse with cold water, then drain well.
04 -
Spoon 1 cup of the meat sauce into a square 9x9 baking pan. Place 3 sheets of pasta on top.
05 -
Spread a third of the ricotta mix, a third of mozzarella, and then sprinkle 1/4 cup Parmesan. Repeat this combo twice more.
06 -
Cover the dish tightly with foil and bake it at 375°F for 25 minutes.
07 -
Take off the foil and let it bake another 25 minutes till it's all bubbly.
08 -
Let the dish sit for about 15 minutes before slicing and serving.
# Notes:
01 -
Long cooking time brings out great flavor.
02 -
Can be prepped a day in advance.
03 -
Keeps in the freezer for up to 3 months.