Lasagna Fit For A King #teamskinnyfiber
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Cook sausage, beef, onion and garlic garlic over medium heat until browned. Add crushed tomatoes, tomato paste, tomato sauce and water. Mix well. Add sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer on low for 1 1/2 hours (covered). Check and stir occasionally.
Bring salted water to a boil and add noodles. Cook 8 -10 mins. Drain and rinse with cool water. In a separate bowl, add ricotta cheese, egg, remaining parsley, and 1/2 teaspoon salt. Mix well.
Preheat oven to 375 degrees.
Coat 9×13 baking dish with apx 1 -1.5 cups of meat sauce. Place 6 noodles over sauce. Spread with half of the ricotta mixture. Top with 1/3 of mozzarella cheese slices. Add 1 1/2 cups sauce over mozzarella. Sprinkle 1/4 cup Parmesan. Repeat. Top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil taking care foil does not touch the cheese or coat with cooking spray.
Bake for 25 minutes then remove foil and bake apx 20-25 mins until cheese starts to slightly brown. Let stand before serving. Top with fresh basil if desired.
Portion control is key with this dish and it is perfect for a large family or gathering!!!
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