Kim's Homemade Lasagna Recipe

Ingredients

• 1 pound bulk Italian sausage
• 1 pound ground beef
• 1 cup chopped onion
• 4 cloves garlic, minced
• 2 (8 ounce) cans tomato sauce
• 1 (14 ounce) can crushed tomatoes
• 1 (14 ounce) can Italian-style crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 teaspoons brown sugar
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon fennel seeds
• 0.5 cup grated Parmesan cheese
• 12 lasagna noodles
• 1 egg egg
• 1 (15 ounce) container ricotta cheese
• 2 tablespoons chopped fresh parsley
• 0.5 teaspoon salt
• 1 pinch ground nutmeg
• 1 (16 ounce) package shredded mozzarella cheese, divided
• 0.75 cup grated Parmesan cheese, divided

Instructions

1. In a large pot or Dutch oven over medium heat, brown the sausage and ground beef with the onion and garlic, stirring until the meat is fully cooked, about 10 to 15 minutes. Drain off any excess grease. Add the tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons of parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup of Parmesan cheese to the meat mixture. Bring to a boil, then reduce heat to low and simmer for at least 1 hour (or up to 6 for the best flavor), stirring occasionally.
2. While the sauce simmers, place the lasagna noodles in a deep bowl and cover them with very hot tap water. Let them soak for 30 minutes to soften.
3. In a separate bowl, beat the egg and then stir in the ricotta cheese, 2 tablespoons of parsley, 1/2 teaspoon of salt, and nutmeg until well combined.
4. Preheat your oven to 375 degrees F (190 degrees C).
5. Spread 1 cup of the meat sauce evenly over the bottom of a 9x13-inch baking dish. Arrange 4 soaked lasagna noodles over the sauce layer. Top with one-third of the ricotta cheese mixture, one-third of the mozzarella cheese, and 1/4 cup of Parmesan cheese. Repeat these layers two more times, finishing with the remaining mozzarella and Parmesan cheese. Cover the baking dish with aluminum foil.
6. Bake the lasagna, covered, until the noodles are tender and the sauce is bubbling, approximately 45 minutes. Remove the foil and continue baking until the cheese topping is lightly browned, about 10 to 15 minutes more. Let the lasagna rest for 15 minutes before slicing and serving.

Nutrition

• Calories: 594 kcal
• Fat Content: 29 g
• Fiber Content: 5 g
• Sugar Content: 10 g
• Sodium Content: 1898 mg
• Protein Content: 41 g
• Cholesterol Content: 115 mg
• Carbohydrate Content: 43 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g