Italian Lasagna with Meat Sauce

Ok seriously, this recipe is soooooo yummy!!! Seriously. So yummy. Before this, I can’t even remember the last time I made lasagna. I’ve probably only made it a handful of times all together, and not very often. Not because I don’t love it. Because I most definitely DO love it. I don’t know why really. But anyway, that’s besides the point. The point is this was hands down without a shadow of a doubt some drop dead delicious lasagna. Drop dead delicious? Does that even make sense? Does to me! You have to have to have to make this and tell me what you think. Maybe I’m behind the times and this is how you’ve always made your lasagna. Either way, now that I have my hands on a perfect lasagna recipe – I’m not letting go

Source: Adapted from Amanda’s Cooking

1 pkg (8 oz) Lasagna noodles, uncooked (1-2 boxes, depending on the size of your pan)
1 lb Italian sausage (I used spicy)
1 lb ground beef
1 large onion, diced
2 cloves garlic, minced (more if you like garlic like I do)
1 (28 oz) can petite diced tomatoes, undrained
2 (6 oz) cans tomato paste
2 tsp sugar
2 tsp salt
1 1/2 tsp dried basil
1/4 tsp pepper
1 (15 oz) container ricotta cheese
1 egg beaten
1 tbsp parsley flakes
1/2 tsp salt
4 cups of shredded mozzarella cheese
3/4 cup freshly grated Parmesan cheese

Prepare the lasagna according to package directions. In large skillet brown together Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in tomatoes, tomato paste, sugar, 2 tsp salt, basil, and pepper. Bring to boil. Reduce heat; simmer 20 minutes. In medium bowl, blend ricotta, egg, parsley, and salt. In 9×13 baking dish, layer in thirds: meat sauce, lasagna, ricotta mixture and cheeses. Cover. Bake in 375 degree F oven for 25 minutes. Uncover, bake until hot, about 20 minutes longer. Let stand 10 minutes before cutting.

[My 2 Cents]
I fell in LOVE with the noodles that I used. I used the American Beauty Oven Ready Lasagna (8 oz). There isn’t any boiling required, which “cuts cook time in half!”. Already there are enough steps in this recipe – eliminating one was alright with me! The pasta was perfect!! I ended up using a 10×13 baking dish since I was feeding so many people and used about a box and a half of noodles. The only thing I should have done (which I would do next time) is doubled the ricotta mixture to accommodate the larger size. Otherwise, if I were just making the 9×13 it would have been just the right amount!

I also used FRESHLY grated parmesan. I decided that’s the way to go always. It’s so much better that way.. no offense to the stuff in the green bottle – but you can’t beat fresh!

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