Lasagna

Directions

• In a large pot, brown the Italian sausage and ground beef until no longer pink. Pour meat into a strainer to remove grease and set aside.
• Add the olive oil to the pot. Add the onions and green pepper and saute for 6 minutes. Add the garlic and fennel seed and saute for one minute.
• Add the meat back to the pot.
• Add all of the tomato products, water, wine, brown sugar and all of the spices to the pot. Stir well and simmer, uncovered, on low for 2 ½ hours, stirring occasionally.
• About 30 minutes before the sauce is done, cook the noodles to the al dente stage, about 8-9 minutes. (the noodles will continue to cook in the oven, so don’t cook longer than 9 minutes).
• Drain noodles, rinse in cold water and spread out on a cookie sheet to avoid sticking together.
• In a small bowl, combine the ricotta cheese, egg, 1 Tablespoon parsley and ¼ teaspoon salt and set aside.
• When the sauce is done, preheat the oven to 375 degrees.
• Spread about 1 ½ cups sauce in the bottom of a 9×13 inch pan.
• Cover the sauce with a layer of noodles.
• Spread ½ of the ricotta cheese mixture over the noodles.
• Sprinkle 1/3 of the mozzarella cheese on top.
• Add another layer of sauce (about 11/2 cups) then sprinkle with half of the Parmigiano/Reggiano cheese.
• Start building another layer of lasagna, starting with the noodles, then ricotta, mozzarella, sauce and Parmigiano/Reggiano.
• Add one more layer of noodles. Spread a small amount of sauce over the noodles and sprinkle with the remaining mozzarella.
• Cover with tin foil and bake in a 375 degree oven for 30 minutes
• Remove foil and continue baking for another 20 minutes
• Remove from oven and let rest for 15 minutes to set.
• Serve with garlic bread or Italian bread.