1lb sweet Italian sausage

3/4 lb ground beef (for healthier recipe substitute turkey or eliminate meat all together)

1/2 minced onion

2 cloves garlic crushed

1 28oz can crushed tomatoes

1 6oz can tomato paste

2 6 .5 oz can tomato sauce

1 cup canna butter*

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoons fennel seeds

1 teaspoon Italian seasonings

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16oz ricotta cheese

3/4 cup Parmesan cheese

3/4 lb mozzarella cheese, sliced


Cook sausage ground beef, onion and garlic over medium heat until browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasonings, 1 tablespoon salt, 1/2 teaspoon pepper and 2 tablespoons parsley. Simmer covered for about 1 1/2 hours, stirring occasionally. Add one cup of canna butter to finish off the sauce. Remove from heat and set aside.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 teaspoon salt.

Preheat oven to 375°. Spread 1/2 cup of meat sauce in the bottom of a 13×9 inch baking dish.

Arrange 6 noodles lengthwise over meat sauce. Spread with 1/2 the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1/2 cup meat sauce over mozzarella and Parmesan cheese. Cover with foil, to prevent sticking spray foil with cooking oil. Bake in preheated oven for 25 minutes. Remove foil and bake at an additional 25 minutes. Cool 15 minutes before serving.

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