Main Dishes

Lasagna V - Ben's Best Lasagna - 2016
​​​​​Recipe courtesy of Ben Wozny

INGREDIENTS
  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed (to your taste)
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water (or red wine)
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 4 tablespoons chopped fresh parsley, divided
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 3/4 pound grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese

​PREPARATION
In large pot, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, and 2 tablespoons parsley. Salt and pepper to taste. Simmer, covered, for about 90 minutes (or more if desired), stirring occasionally.

When ready to assemble, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water as directed. Drain, rinse in cold water, separate and spread on paper towels to dry.

In a mixing bowl, combine ricotta cheese with egg and remaining parsley.

Preheat oven to 375 degrees.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Then, for the bottom layer, arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 1-1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. (See below for layering order)

Cover with foil. To prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake covered for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Layer order: 
  • 1-1/2 cups meat sauce
  • 1/2 noodles
  • 1/2 of ricotta mixture
  • 1/3 of mozzarella
  • 1-1/2 cups sauce
  • 1/4 cup Parmesan cheese
  • 1/2 noodles
  • 1/2 of ricotta mixture
  • 1/3 of mozzarella
  • 1-1/2 cups sauce
  • 1/3 of mozzarella
  • 1/4 cup Parmesan cheese

Note: This recipe makes a lot of sauce, probably enough for two lasagnas, or at least a 9x13 and a 9x9 pan. Or you can increase your sauce layers to 2 cups per layer. 

Ben made this over Christmas 2015 when Nana and Uncle Mike came to visit. He made it to help fulfill his requirements for his Cooking Merit Badge. He had no help, and it was amazing!