INGREDIENTS
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Meat
1 lb sweet Italian sausage 1 1/4 lbs Italian sausage
3/4 lb lean ground beef 3/4 lb ground beef 2 lb. ground beef
1/2 cup minced onion 1 medium onion, diced
2 cloves garlic, crushed 3 garlic cloves, minced 4 cloves garlic, minced
1 tsp. dried oregano
Sauce
28 oz can crushed tomatoes 42 oz canned crushed tomatoes 2 (24 oz) jars marinara
2 6 oz cans tomato paste 2 6 oz cans tomato paste
2 6.5 oz cans canned tomato sauce
1/2 cup water 2/3 cup water1/2 tsp sugar
Seasoning
2 tbsp white sugar 2 to 3 tbsp sugar
1 1/2 tsp dried basil leaves 2 tsp dried basil
1/2 tsp fennel seeds 3/4 tsp fennel seed
1 tsp Italian seasoning
1 tsp salt 1/2 tsp salt Kosher salt
1/4 tsp ground black pepper 1/4 tsp course ground pepper black pepper
2 tbsp fresh chopped parsley 2 tbsp fresh chopped parsley 1/4 cup fresh chopped parsley
Ricotta or Cottage Cheese Mixture
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16 oz whole milk ricotta cheese 15 oz carton ricotta cheese 16 oz. cottage cheese
1 egg 1 large egg lightly beaten 1 large egg
1/2 tsp salt 1/4 tsp salt Kosher salt
pepper
2 tbsp parsley 1/4 cup parsley
cinnamon
Cheese
3/4 lb mozzarella cheese, sliced 4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese 3/4 cup grated Parmesan cheese 1/2 cup Parmesan
Noodles
12 lasagna noodles 9 lasagna noodles 9 (or 12) lasagna noodles
cold water
DIRECTIONS
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Meat Sauce
brown sausage, beef, onion and garlic brown sausage, beef and onion 8-10 min, add garlic, cook 1 min brown beef
drain beef drain beef drain beef
add garlic, oregano, salt and pepper
add tomatoes, tomato paste, tomato sauce and water add tomatoes, tomato paste and water add marinara
season wi sugar, basil, fennel seeds, Italian seasoning, 1 tsp salt and pepper and 2 tbsp parsley season wi sugar, basil, fennel, 1/2 tsp salt and pepper, 3 tbsp parsley add sugar
simmer, covered about 1 1/2 hrs, stirring occasionally simmer uncovered 30 minutes, stirring occasionally stir until warmed through
Ricotta or Cottage Cheese
in a mixing bowl combine ricotta cheese with egg, remaining parsley and 1/2 tsp salt in a small bowl mix ricotta, egg, 1/4 cup parsley and 1/4 tsp salt in a mixing bowl, combine ricotta, 1/4 cup Parmesan, parsley, salt, pepper and cinnamon
boil noodles cook noodles cook noodles 2 min less than instructions call for
rinse in cold water to prevent sticking
grated cheddar cheese
Assemble
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in a 9"x13" baking dish spread in an ungreased 9"x13" baking dish spread in a large casserole dish spread
1 1/2 cups of meat sauce 2 cups meat suace 1/4 of the meat sauce
layer with noodles, 1/2 the ricotta mixture, 1/3 of the mozzarella cheese slices, 1 1/2 cups meat sauce, 1/4 cup Parmesan layer with noodles, 1/3 of the ricotta, mixture, 1 cup mozzarella, 2 tbsp Parmesan and 2 cups meat sauce layer with noodles, ricotta, mozzarella and 1/4 of the meat sauce
repeat layer repeat layer 3 layers (or 4)
top wi noodles, mozzarella and Parmesan top wi noodles, remaining meat sauce and cheeses top wi noodles, remaining meat sauce and cheddar cheese
Bake
preheat oven to 375° preheat oven to 375° preheat oven to 375°
cover with foil tent cover with foil tent tent with foil
bake for 20 min bake 20 min bake for 15 minutes
remove foil uncover untent
bake another 25 min bake another 25 min raise temp to 400°, bake anther 18 to 20 min
cool for 15 min let stand 15 min garnish with parsley and serve

https://www.allrecipes.com/recipe/23600/worlds-best-lasagna
https://www.tasteofhome.com/recipes/best-lasagna/
https://www.delish.com/cooking/recipe-ideas/recipes/a51337/classic-lasagna-recipe/

delish.com: We took a couple shortcuts for this recipe by using store-bought marinara and boxed pasta sheets. It saves a ton of time without sacrificing any flavor. We think it's absolutely perfect as-is, but also understand some people are looking to make sauce from scratch. Use our best homemade spaghetti sauce—it'll NEVER let you down. Regardless of the route you go, make sure to follow these tips.

DON'T OVERCOOK YOUR NOODLES: Lasagna noodles need structure—they have a lot of ingredients layered between them!—so they can't be too mushy. Make sure to cook them until they're very al dente; they're ready typically two minutes before the amount of time on the box.

OIL 'EM UP: While you're making your beef and ricotta mixtures, your lasagna noodles will typically be hanging out in a colander, getting stuck together (worst nightmare). To prevent this, after you drain the noodles from the pasta pot, slick them with olive oil and lay them flat on a baking sheet to cool.

DRAIN BEEF: Sometimes we're a little lasagna and skip this step when making a meat sauce and we always regret it—the sauce tastes so greasy! Draining the fat from the skillet is a must for your lasagna layers, which will already have a lot of fat from cheese.

SEASON YOUR RICOTTA MIXTURE: My Italian grandmother always added a secret ingredient to her lasagna: cinnamon. The ricotta mixture always gets overlooked aricottand, therefore, tastes kinda bland. Make sure to season it generously with salt and pepper—Parm, too!

DON'T OVER BAKE: Lasagna is one of those dishes that firms up a lot as it sets. Even though it might look like a cheesy, bubbly mess in the oven, if it's warmed all the way through it will be perfect once you let it sit for like 15 minutes. When you over bake the pasta you run the risk of the noodles drying out and getting too crispy.

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