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Classic Baked Lasagna
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Empress After Party Lasagna

A classic baked lasagna, perfect for a gathering of family and friends. 
Course Main Course
Cuisine Italian
Prep Time 1 hour 30 minutes
Cook Time 50 minutes
Total Time 2 hours 20 minutes

Ingredients

  • 1 pound sweet Italian sausage
  • 1 pound lean ground beef
  • 1 large white onion minced
  • 5 cloves garlic crushed
  • 1 28 ounce can crushed tomatoes
  • 2 6 ounce can tomato paste
  • 1 15 oz can tomato sauce
  • ½ cup chicken broth
  • 2 tablespoons white sugar
  • ½ cup chopped fresh basil
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup + 2 tablespoons chopped fresh parsley divided
  • 1 pound lasagna noodles
  • 30 ounces ricotta cheese
  • 1 large egg
  • ½ teaspoon salt
  • teaspoon ground nutmeg
  • 1 pound deli sliced mozzarella cheese
  • 1 cup freshly grated Parmesan cheese

Instructions

  • In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
  • Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
  • In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
  • Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
  • To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.

Notes

From: Rachel Farnsworth, The Stay at Home Chef