Scrumptious Lasagna

lasagnaServes 12


1 lb Sweet or hot Italian sausage
3/4 lb lean ground pork
1/2 cup minced onion
2 cloves of minced garlic
1 28 oz can of crushed tomatoes
12 oz tomato paste
13 oz tomato sauce
1/2 cup water
1 1/2 tsp dried basil leaves
1 tsp Italian seasoning
1 tbsp salt
1/4 ground pepper
4 tbsp fresh parsley
12 lasagna noodles
16 oz ricotta cheese
1 egg
3/4 lb mozzarella shredded
3/4 lb grated parmesan cheese


In a dutch oven cook first 4 ingredients over medium heat until well browned. Stir in next 4 ingredients. Season with basil, Italian seasoning, salt, pepper and  2 tbsp parsley.  Simmer, covered for 1 1/2 hours stirring occasionally.

Bring large salted pot of water to boil. Cook lasagna noodles according to directions on package. Meanwhile in a bowl combine ricotta, egg, and remaining parsley.

Preheat your oven to 375 F

In a 9×13 baking dish, spread 1 1/2 cups of meat sauce. Arrange 6 noodles lengthwise over meat. Spread half of the ricotta cheese mixture. Top with 1/3 shredded mozzarella cheese. Add 1 1/2 meat sauce over mozzarella cheese and sprinkle with 1/4 cup parmesan. Repeat layers with remaining cheese. Cover lasagna with tin foil sprayed with cooking spray (to prevent sticking)

Bake in oven for 25 minutes. Remove foil and cook for another 25 minutes. Allow lasagna to cool for at least 15 minutes before serving.